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goose giblets (except liver)
boiling water
2 large sprigs celery leaves
2 large sprigs parsley
1 large carrot, cut up coarsely
4 peppercorns
1/2 tsp salt
goose drippings
1/4 cup all-purpose flour |
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Method :
Put goose giblets in a saucepan while goose
is cooking. Cover them with boiling water and add celery leaves, parsley,
carrot, peppercorns and salt. Bring to a boil, turn down heat, cover and
simmer about 120 minutes. Lift out giblets and strain liquid, discarding
vegetables. Chop giblets finely. Pour all but 1/4 cup drippings out of
roasting pan. Put pan on stove and heat drippings. Stir in flour and let
bubble and brown slightly. Gradually stir in liquid left from cooking
giblets, stirring until smooth after each addition. Stir in enough boiling
water to make the gravy a good consistency. Taste and add salt and pepper
if necessary. Stir in chopped giblets and heat well.
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