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To Dress a Green Goose

A roasted goose seasoned with pepper, salt, and butter, served with brown gravy and optional gooseberry sauce.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 13 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,037 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Dress a Green Goose

6 persons

Ingredients

Directions

Prepare

  1. Do not stuff the goose.

  2. Singe and truss the goose.

  3. Season the inside with pepper and salt, and add butter to moisten it.

Roast and serve

  1. Roast the goose over a clear fire for about 3/4 hour, until it froths and browns nicely.

  2. Serve with brown gravy and optional gooseberry sauce, garnished with watercresses.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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 aroma chemistry they share, and how many recipes mention both.

  1. Lemon + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Bread + eggtop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Parsley + breadtop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together8,588 recipes

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

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

What each ingredient does

Goose (in the method)
Is the main roast, so its fat and meat carry the flavour of the whole dish.
Butter (in the method)
Adds fat that moistens the inside of the bird as it roasts.

The step that matters

Roast over a clear fire until it froths and browns. A clear, steady fire gives even heat so the skin renders and browns without scorching. Watching for froth and colour shows the fat is rendering and the skin is crisping, so the bird is cooked through and not burnt outside.

“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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