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Roast Goose

A whole goose stuffed with a bread, potato, and onion mixture, roasted and served with jelly or apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Sage and pepper 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

Prepare

  1. Dress, wash, and dry the goose.

  2. If the goose is very strong, soak it overnight in salt and water to cleanse it.

  3. Prepare the dressing by mixing bread, potatoes, onion, sage, salt, and pepper.

  4. Fill the goose with the dressing and roast it.

Cook and serve

  1. Chop the giblets and prepare a sauce with them.

  2. Serve the roasted goose with jelly or apple sauce.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

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

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

  4. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: 2-hexenal (green, leafy).

  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

Goose
Is the main protein; its fat renders during roasting, leaving the meat moist and crisp-skinned.
Bread
Soaks up fat and juices inside the bird, giving the dressing a soft, tender texture.
Potatoes
Absorb roasting juices and fat, adding starch that helps the dressing hold together and turn soft.
Onion
Adds aromatic sweetness and savoury depth as it softens and browns in the dressing.

The step that matters

Fill the goose with the dressing and roast it. Stuffing expands and absorbs juices while the bird cooks, so the dressing can become dense or unevenly cooked if the cavity is packed too tightly or the bird is undercooked. Cook until the centre of the dressing reaches a safe temperature.

Swap the apple

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

  1. Limefits better
  2. Lemonfits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against bread, potato, onion, sage, pepper. 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.

More roasted goose recipes

with Apple Dressing 4with Apple Sauce 3with Sage and Onions 3 See all 130 →

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