carefully turn goose over breast side up, roast uncovered for 1 hour. pour drippings out of pan again and prick the goose agin with fork and put the remainding 2 cups water in pan, and continue roasting the goose,uncovered for 1 to 1.5 hour.Pour off all drippings again and reserve. Put goose on platter ,cover with alu-foil like tent and let stand for 30 minutes. Skim 6 tablespoons of fat from the pandrippings and heat for 1 minute in heavy 25 cm skillet over low heat;add the flour and cook and stir for 3 minutes.Measure 3 cups of gibletjuice(cooked while goose was roasting)drippings and broth. Add to skillet and turn up the heat and cook,whisking constantly until thickened and smooth. Add salt and pepper to taste and the finely chopped giblets ,if desired.Traditionally served with red cabbage and mashed potatoes. From "The New German Cookbook"typed by Brigitte Sealing