Chop the meat coarsely. Sprinkle on the salt and pepper, and the herbs. Peel and finely chop the shallots; or chives or spring onions may be used instead, according to the season. Press the mixture into a Yorkshire pudding tin, and bake in a moderate oven for 1 hour. Allow to cool slightly, then pour over the aspic jelly stock. Put aside to set, and serve scooped out or cut in slices. This goes well with crisp green salad.