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Hashed Goose

A dish of roasted goose pieces simmered in a gravy of onions, butter, water, flour, port wine, and mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Hashed Goose

Ingredients

Directions

Prepare the gravy

  1. Cut the goose into pieces of the desired size.

  2. Place the inferior joints and trimmings in a stewpan to make the gravy.

  3. Slice and fry the onions in the butter until pale brown.

  4. Add the fried onions to the trimmings and pour in the boiling water.

  5. Stew gently for 30 minutes, then skim and strain the liquid.

Finish and serve

  1. Thicken the liquid with flour and flavor with port wine and ketchup.

  2. Season with pepper and salt, then add the pieces of goose.

  3. Heat thoroughly without boiling and serve with toasted bread.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Port wine + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together570 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Cold roast goose
Provides the meat that is gently reheated in the seasoned gravy.
Onions
Fried until pale brown, they add sweetness and savory depth to the gravy.
Butter
Fat used to fry the onions, carrying flavor into the gravy.
Flour
Thickens the cooking liquid so the gravy coats the goose pieces.
Mushroom ketchup
Adds concentrated savory, umami flavor to the gravy.

The step that matters

Heat thoroughly without boiling. Boiling a gravy thickened with flour can make it lumpy or break its texture, and boiling toughens cooked meat, so the goose should be warmed gently until hot.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, pepper, port wine, mushroom, ketchup):

  1. Shallotfits better
  2. Capsicumfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, pepper, port wine, mushroom, ketchup. 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.

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