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Roast Goose

Roast Goose is a poultry dish roasted with lemon and stuffed with bread, egg, garlic or onion, pepper, salt, celery, and optional chestnuts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. 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

  1. Preheat your oven to 350°F (175°C).

  2. Rub the goose inside and out with the lemon.

Roast and stuff

  1. Place the goose in a roasting pan and roast until half done.

  2. Prepare the stuffing by mixing toasted light bread, egg bread, garlic or onion, pepper, coarse sea salt, and chopped celery.

  3. If desired, add the blanched and chopped chestnuts to the stuffing.

  4. Stuff the goose with the prepared dressing and continue roasting until fully cooked.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

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

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

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

  5. Celery + chestnuttop 8% of all pairs
    Smell alikemoderate
    Cooked together231 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Goose
Is the main protein, providing the meat and rendered fat that flavour and brown the dish.
Toasted light bread
Soaks up juices and fat, giving the stuffing body and a moist texture.
Egg bread
Adds richness and binds the stuffing so it holds together when spooned into the bird.
Chestnuts
Add starchy body and a mild sweetness to the stuffing.

The step that matters

Stuffing the goose before the final roast. Stuffing adds mass inside the bird, so the stuffing can stay cool and the meat can overcook before it is heated through. Stuff just before the final roast and check that the stuffing and thickest meat reach a safe internal temperature.

Swap the chestnut

The recipe marks chestnut as optional. How well each one fits the dish's main ingredients (lemon, bread, egg, garlic, pepper, celery):

  1. Chickpeafits better
  2. Beansfits about as well
  3. Lentilsfits about as well
  4. Chestnutthe original

Fit is the average pairing score against lemon, bread, egg, garlic, pepper, celery. 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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