Remove neck and giblets from goose and set aside. Remove all the fat you can see in the cavity. Pat goose dry, rub with salt and pepper. Place the thyme, apples, celery and onions in cavity, scewer shut with poultry pins and tightly lace with twine. Fold the wings flat against the back and shewer the neckskin to the back. Place the goose breast side down in a lightly oiled large , shallow roasting pan. Prick the skin well all over with a fork, roast goose, uncovered, for 30 minutes at 500 F, than reduce heat to 400 F and roast, uncovered 30 minutes longer.Pour off all drippings and 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 1/2 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 10 inch 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