• Back, wings, neck, gizzard and heart of goose
• 2 tablespoons fat
• 2 tablespoons

Season meat well with salt, pepper, ginger and if desired rub over with a little garlic. Let stand over night. Then place in a kettle with boiling water to cover, let simmer slowly several hours, add onion and celery, let boil 2 hours and when meat is tender remove from kettle, reheat and pour over the following sauce. Heat the fat, add flour and then 1