While the goose is roasting, place the giblets and neck in a small pan and cover with 2 cups of water

Salt and pepper to taste

Simmer 3 hours, adding water as nec- essary

Just before you're ready to serve the dinner, strain sauce into a second pan, cut giblets fine, and add them to the sauce

Discard the neck

Bring sauce to a rolling boil and add the cornstarch moistened in water

Taste again and season to suit

Cook and stir until you have a clear, thick gravy.