A pinch of each of the following: pepper, lovage, coriander seeds, mint, rue
1 tsp (5ml) anchovy essence
1 tbsp (15ml) olive oil

Place the goose in a large saucepan.

Barely cover with cold water and simmer the bird for approximately 2½ hours until tender.

Dry with a clean cloth and keep warm.

Grind the pepper, lovage, coriander seed, mint and rue in a bowl.

Add the anchovy essence and olive oil, together with the juices from the pan.

Pour over the bird and serve