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Goose, Marinaded

A goose marinated with sage and onion stuffing, fried, simmered in gravy, and served with a seasoned sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Sage and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 887 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Goose, Marinaded

Ingredients

Directions

Prepare the goose

  1. Bone the goose if desired, then stuff it with sage-and-onion stuffing and truss securely.

  2. Fry the goose in hot fat until slightly browned all around.

  3. Transfer the goose to a saucepan, cover with gravy, and simmer gently for 2.5 hours.

  4. Drain the goose and keep it warm in the oven.

Make the gravy and serve

  1. Skim the gravy, thicken it with flour and butter, and add browning, lemon pickle, pounded anchovy, pepper, salt, and nutmeg.

  2. Optional: Add a glass of port to the gravy.

  3. Serve the goose on a hot dish, pouring the gravy over it.

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 + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

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

  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 meat, which becomes tender through long gentle simmering in gravy.
Flour
Thickens the gravy, giving it body so it coats the goose.
Butter
Enriches the thickened gravy, adding richness and smooth mouthfeel.
Anchovy
Adds savory depth to the gravy without tasting distinctly fishy.
Lemon pickle
Adds acidity and tang that balance the richness of the goose and gravy.

The step that matters

Simmering the goose gently. A gentle simmer lets connective tissue break down slowly, keeping the meat tender and moist. A vigorous boil toughens the meat and can break up the goose, so keep the liquid barely bubbling.

Swap the onion

How well each one fits the dish's main ingredients (sage, flour, butter, sauce, lemon, anchovy, pepper):

  1. Shallotfits better
  2. Spinachfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against sage, flour, butter, sauce, lemon, anchovy, 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.

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