Instructions

1. 1

   Wash the goose giblets, cut the neck into pieces and put everything into a large pan with the water and the salt. Bring to the boil and skim off the foam that rises.

2. 2

   Halve one onion, cut one carrot, the parsley root and the celeriac into rough pieces and add them with the bay leaves, allspice berries and peppercorns. Simmer gently, covered, over a low heat until the meat is cooked right through and comes away easily from the bones.

3. 3

   Lift out the giblets, let them cool a little and take the meat off the bones. Cut the gizzard and the heart into fine strips.

4. 4

   Pour the stock through a sieve, skim off the fat floating on top and keep it for goose dripping. Cut the second carrot into slices and the second onion into fine dice.

5. 5

   Melt the butter or margarine in a pan, stir in the flour and cook it to a pale gold, stirring. Pour in 750 ml of the stock and stir until smooth.

6. 6

   Add the diced onion, the carrot slices, the prunes and the meat and let everything simmer uncovered over a gentle heat.

7. 7

   Season it sweet and sour with cider vinegar, sugar, salt and pepper and serve it scattered with the chopped parsley.