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Roast Goose

Roast goose stuffed with bread crumb, onion, potato dressing, served with apple sauce and mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Roast Goose

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dressing

  1. Mix bread crumbs, onions, and potatoes; season with pepper, coarse sea salt, sage, and butter.

Roast the goose

  1. Fill the goose with the dressing and tie down the wings.

  2. Roast the goose at 350°F (175°C) for two and a half hours.

Make the gravy and serve

  1. Boil the liver and heart, then add them to the gravy thickened with flour.

  2. Serve with apple sauce and mashed potatoes.

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

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

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

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

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

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

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

What each ingredient does

Bread crumbs
Absorb moisture and give the dressing body and a soft, tender texture.
Flour
Thickens the gravy as it cooks, giving it body and a smooth consistency.
Butter
Adds fat and richness to the dressing, carrying flavour and keeping it moist.
Onions
Add savory sweetness and aroma to the dressing as they soften during cooking.

Swap the onion

How well each one fits the dish's main ingredients (bread, potato, pepper, sage, butter, egg, liver):

  1. Chivefits better
  2. Capsicumfits about as well
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against bread, potato, pepper, sage, butter, egg, liver. 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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