Clean the goose liver together with the other giblets. Cook with water, root vegetables, and spices. Beat about 1 glass of goose blood with 1–2 spoons vinegar and strain it into 3–4 glasses of the giblet broth. Add 2–3 pieces of sugar, 2 ground cloves, and 5–6 allspice berries and bring to a boil, stirring constantly. Add the giblets and let them heat through. Serve in a deep bowl.