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German Potted Goose

A goose cooked slowly in cider vinegar and spices, then sliced and served cold.

From an old cookbook · modernised transcription
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

Prepare

  1. Remove excess fat from the goose.

Cook

  1. Boil the goose in just enough water to cover it until nearly tender.

  2. Season with salt and pepper, then add the cider vinegar.

  3. Continue boiling until the goose is very tender.

Pack and serve

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

  2. Slice and serve cold.

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

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

  2. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  3. Pepper + cidertop 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
Provides the main meat, which becomes very tender after long simmering in liquid.
Cider vinegar
Adds acidity that helps soften the meat and gives a sharp, bright flavour.

The step that matters

Continue boiling until the goose is very tender. The goose must be fully tender before packing, because the long simmer breaks down connective tissue. Stopping early leaves tough meat that will not soften once it is 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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