Goose and watercress Soup
Goose bones and trimmings
1200m (2 pints) water
200g(8oz) vegetables (carrot, onion, celery, leek)
1 bay leaf
200g(8oz) watercress, washed
Salt and pepper
Bring the bones to boil in the water, skim, then add the chopped vegetables, bay leaf and peppercorns. Simmer gently for 11/2 hours.
Melt the butter in a saucepan, then add the flour. Cook for 2-3 minutes, then gradually add the strained hot stock, stirring all the time. Season and return to the boil. Finally, add the watercress and simmer for a few minutes. Taste to correct seasoning.