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Roast Goose

A goose stuffed with a mixture of corn, wheat, butter, onion, bread, parsley, liver, eggs, apple, pepper, salt, and nutmeg, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Corn and wheat match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 465 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Roast Goose

Oven, in the book's wordsA steady oven

Ingredients

Directions

The book says “a steady oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the stuffing

  1. Feed the goose corn and wheat for four weeks to fatten it.

  2. In a pan, steam the chopped onion in butter until soft.

  3. Soften the bread in cold water, then press it out and mix with the onion.

  4. Heat the mixture on the stove until thoroughly warmed, then cool.

  5. Add parsley, chopped liver, beaten eggs, sliced apple, pepper, salt, and nutmeg to the mixture.

Stuff and roast

  1. Stuff the goose with the mixture.

  2. Roast the stuffed goose in a steady oven at 350°F (175°C) for three hours.

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. Corn + wheattop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Wheat + breadtop 10% of all pairs
    Smell alikestrong
    Cooked together209 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Wheat + parsleytop 12% of all pairs
    Smell alikestrong
    Cooked together345 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 and fat that bastes the dish as it roasts.
Eggs
Bind the stuffing so it holds together when cooked.
Bread
Absorbs moisture and forms the body of the stuffing.
Butter
Adds richness and carries flavour when softening the onion.
Goose liver
Adds depth and a rich, savoury flavour to the stuffing.
Apple
Adds sweetness and moisture to balance the rich meat and liver.

The step that matters

Cool the stuffing before stuffing the goose. Warm stuffing held inside a bird is slow to cool and can stay in the bacterial danger zone, so the mixture should be cooled before it goes into the goose and the bird should then be cooked thoroughly.

Swap the onion

How well each one fits the dish's main ingredients (corn, wheat, butter, bread, parsley, liver, egg):

  1. Potatofits better
  2. Asparagusfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against corn, wheat, butter, bread, parsley, liver, egg. 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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