Skip to main content
Main

Roast Goose

Roast goose stuffed with bread crumbs, onion, potato, pepper, salt, sage, and butter, served with apple sauce and mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Roast Goose

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, combine bread crumbs, onion, potato, pepper, salt, sage, and butter.

  3. Stuff the mixture into the goose and tie down the wings.

Roast

  1. Roast the goose for 2.5 hours.

Make the gravy and serve

  1. Boil the liver and heart.

  2. Add the boiled liver and heart to the gravy thickened with flour.

  3. Serve with apple sauce and mashed potatoes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Goose
The main protein, which cooks slowly so its meat becomes tender and its fat renders out.
Bread crumbs
Absorb the juices and fat in the cavity, adding body and moisture to the stuffing.
Butter
Adds fat for richness and helps the stuffing brown lightly in the oven.
Flour
Thickens the gravy by binding the cooking liquid as it is heated.

The step that matters

Roasting the stuffed goose through. The stuffing sits inside the bird and must reach a safe temperature, which takes longer than the meat alone. Cooking the goose fully for the full time, and checking the centre of the stuffing, keeps it both safe and cooked through.

Swap the onion

How well each one fits the dish's main ingredients (bread, potato, pepper, sage, butter, liver, flour):

  1. Chivefits better
  2. Shallotfits about as well
  3. Carrotfits about as well
  4. Onionthe original

Fit is the average pairing score against bread, potato, pepper, sage, butter, liver, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More roast goose recipes

and Turkey 4with Apple Dressing 4Potato Stuffing for 3with Potato Stuffing 3with Sage and Onion Stuffing 3 See all 150 →

You might also like

Brown BreadBrown Bread461 recipesPotato CroquettesPotato Croquettes255 recipesWhite BreadWhite Bread80 recipesPotato RollsPotato Rolls78 recipes