Instructions: This is a good way to use goose if the fat and skin are rendered. Remove all the skin and as much fat as possible. Disjoint the goose, and cut the breast and back in half. Place all the pieces, plus the gizzard, neck, and heart, in a 10-quart saucepan. Add water, salt, pepper, cloves, sliced lemon, and ginger.

Bring to a boil, then simmer until the meat is tender, about 3 hours. Remove the meat from the bones. Cut the gizzard and breast and leg meat into fairly large pieces. Strain the broth, measure 3 cups, and use the rest as soup stock. Make a thin paste of the flour and cold water. Stir this paste into the 3 cups of stock, and cook and stir over medium-high heat until smooth and thick, and the taste of flour has disappeared. This may be made sweet and sour by adding lemon juice and sugar to taste. Add the goose meat to the sauce, heat just to the boiling point, and serve at once. This is especially good with Kashe and a tart salad.

Serves 8.

[[One of the nicest things in the world is hearing a flock of geese flying overhead.

They clatter, and it is a truly wonderful sound! You know, when you see a flock of geese flying in the vee formation, have you noticed that one arm of the vee is longer than the other arm? Very few naturalists know why this is. I know.

It is
because there are more geese in the long arm than there are in the shorter one!]]

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