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While the goose is roasting, place the giblets and neck in a small pan and cover with 2 cups of water
Salt and pepper to taste
Simmer 3 hours, adding water as nec- essary
Just before you're ready to serve the dinner, strain sauce into a second pan, cut giblets fine, and add them to the sauce
Discard the neck
Bring sauce to a rolling boil and add the cornstarch moistened in water
Taste again and season to suit
Cook and stir until you have a clear, thick gravy.