Name: Yorkshire Goose Pie
Ingredients: 1 large fat goose; 1 turkey; 2 ducks; 6 woodcocks; pepper; coarse sea salt; asparagus heads

Why it works: Pepper and asparagus are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,968 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Yorkshire Goose Pie

Ingredients

Directions

Split the goose down the back and remove all bones.
Bone the turkey and ducks in the same way.
Season the goose, turkey, and ducks well with pepper and coarse sea salt.
Place the goose skin-side down on a clean dish.
Insert the turkey into the goose with the skin side down.
Prepare the hare cleaned well (not detailed in the passage).

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.

Pepper + asparagustop 10% of all pairs

Smell alikemoderate

Cooked together1,968 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Turkey + peppertop 15% of all pairs

Smell alikemoderate

Cooked together1,636 recipes

Shared aroma: myristicin (spice, warm).
Turkey + asparagustop 19% of all pairs

Smell alikemoderate

Cooked together22 recipes

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