Instructions: Place the goose carcass in a large pot with the first seven ingredients. Bring to a boil, reduce heat and simmer one hour.

Remove and strain liquid, reserving 3 cups. Separate meat from the bones after the carcass has cooled.

Melt butter or margarine in another soup pot. Blend in flour, and stir until the mixture is light brown. Add the 3 cups of goose stock, and stir until the mixture thickens.

Add milk and goose meat from the carcass. Stir to heat. Add pimiento and serve.

Description: "Your roast goose has been carved and served, but theres still plenty of meat left on the carcass. Heres the perfect way to make use of those leftovers."

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