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^trimmer 40 minutes. Add liver half'^pvray through cooking time. Strain “'and reserve stock; chop giblets. ‘“When goose is done, place on plat;*urfr’ remove skewers and string. •-■‘Pour fat and drippings from pan to -'*°bowl; return 3 tablespoons fat to 's$an. Discard remaining fat. Blend 3 X5tablespoons flour into fat until ■^blended. Combine drippings and 'k&trained stock. Stir 3 cups of liquid 'C'tato pan. Cook, stirring until thickened. Add chopped giblets. Taste .iQand season if needed. Serve with ^ goose and stuffing. Garnish goose -■‘Svith celery leaves, if desired. Makes •1>8 to 10 servings. 3-11 Small families or those who want a^only just enough meat for one meal 3‘may want to consider roast chicken. ** Many cooks may prefer cooking the stuffing separately. Cranberry stuf3rifing and cranberry glaze give this •abird a truly festive appearance.
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