The recipe provided so very long ago for "Jellied Moose Nose" seems not to include any gelatin or pectin, etc. I sat and wondered: How can this be?

The Shambles' post just above (which effectively killed this thread for a couple of years) may have provided the answer in its first line, "Hot snot and bogey pir..."

I suppose you just need to make sure that the moose-nose comes with its own built-in supply of moose-snot. That'll make the final product "set"!

By the way, back in 2006 all this talk of cooking moose would not have inspired any thoughts of a certain Alaskan governor. Not so today!