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Gravy for Roasted Goose

When the goose is roasted or baked turn nearly all of the fat out of the pan, but do not pour away the brown part of the drippings. Put the pan over the fire, stir into it one piled tablespoonful of flour, and let the flour brown; then stir in a pint of boiling water, season the gravy with salt and pepper, boil for a moment, and serve.