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Roast Godse

A roasted goose stuffed with bread crumbs, butter, onion, sage, and optional herbs, served with stewed apple.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Sage and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 507 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Roast Godse

Ingredients

Directions

Prepare

  1. Clean and truss the goose.

  2. If the goose is old, boil it for 30 minutes wrapped in a cloth.

Stuff and roast

  1. Stuff the goose with bread crumbs mixed with butter, pepper, salt, grated onion, and sage.

  2. Dot the goose with drippings or lard.

  3. Baste the goose frequently while baking.

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. Sage + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

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

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

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

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

  5. Marjoram + potatotop 6% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Bread crumbs
Soak up the butter and juices in the stuffing, keeping it moist and giving it body.
Butter
Adds richness and moisture to the stuffing and helps the skin brown.
Grated onions
Add moisture and savory flavor that perfumes the bird as it roasts.
Dried sage
Contributes a warm, earthy aroma that complements the rich meat.
Drippings or lard
Fat that coats the skin, promoting even browning and crisp, golden skin.

The step that matters

Baste the goose frequently while baking. Goose has a lot of fat under the skin. Basting with the fat keeps the surface moist and helps it brown evenly, while the fat renders out during roasting.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (bread, butter, pepper, sage, marjoram, potato, apple):

  1. Carrotfits better
  2. Capsicumfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against bread, butter, pepper, sage, marjoram, potato, apple. 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 →

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