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Goose, Roast

Roast goose served with gravy and apple sauce.

From an old cookbook · modernised transcription
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Why it works: Apple and sauce work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 965 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Goose, Roast

Ingredients

Directions

Prepare

  1. Prepare the goose by firmly tying the openings securely.

Roast and serve

  1. Place the goose over a clear, brisk fire and baste it frequently until fully cooked.

  2. Remove the skewers and fastenings from the goose.

  3. Pour a little gravy around the goose and serve with additional gravy and 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. Apple + saucetop 31% of all pairs
    Smell alikelow
    Cooked together965 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Goose
Forms the main body of the dish, and its fat and meat cook down during roasting.
Gravy
Adds moisture and savoury flavour to the meat, both during cooking and when served.

The step that matters

Basting over a brisk fire. Frequent basting keeps the surface of the goose moist while the fat renders, helping it brown evenly rather than drying out before the inside is fully cooked.

“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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