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German Potted Goose

A goose boiled with cider vinegar, salt, pepper, then packed in a stone crock and served cold.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

German Potted Goose

Ingredients

Directions

Cook the goose

  1. Remove excess fat from a dressed goose.

  2. Boil until nearly tender in just enough water to cook it.

  3. Season with salt and pepper and add 1 pint good cider vinegar.

  4. Boil until very tender.

Pack and serve

  1. Pack in a stone crock, leaving the bones in.

  2. Slice up cold.

  3. Turkey and chicken may be cooked the same way.

Nutrition, whole recipe (rough)

9Calories
0 gProtein
0 gFat
2 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Cidernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. See the original page.

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. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cider + peppertop 20% of all pairs
    Smell alikelow
    Cooked together2,234 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Goose (in the method)
Forms the dish's body; long gentle simmering breaks down connective tissue for a tender, sliceable texture.
Cider vinegar
Adds sharp acidity that brightens the rich fat and helps preserve the meat.

The step that matters

Boil until very tender. Goose has tough connective tissue that needs long, gentle simmering to soften fully. Under-cooked meat stays chewy and will not slice cleanly once cold.

“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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