Sunday, May 23, 2010
2 large onions sliced
1 tablespoon mixed herbs or herb bouquet
1 sprig thyme, celery and bay leaf
2 tablespoons gelatin to each pint of stock
hard cooked eggs sliced
Cook goose in just enough water to cover with the seasonings, onions and herbs. When done remove the meat from the bones; return the latter to saucepan and cook for another 15 minutes. Skim off the fat, strain liquid through a piece of muslin or cheese cloth. Mix soaked gelatin in stock. Set a little of the liquid at the bottom of a mold, arrange eggs on it, and cover with more stock. Let this set, then fill with the goose meat cut in even sized pieces, and pour stock over all of it. Turn out when set and serve. Good with cold applesauce.
(Workbasket magazine, January 1959. Submitted by Mrs. John Edwards).