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Goose, Stewed

A goose stewed with bacon, herbs, vinegar, sherry, stock, onions, carrots, and giblets, thickened with browned flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and carrot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Goose, Stewed

Ingredients

Directions

Prepare the stew

  1. Place the trussed goose in a stewpan with a slice of bacon underneath.

  2. Sprinkle the bacon with mixed herbs, pepper, French vinegar, and tomato vinegar.

  3. Add another slice of bacon on top of the goose with the same seasonings.

  4. Surround the bird with sliced onion and grated carrot.

  5. Pour a glass of sherry and a pint of stock over everything.

  6. Add the prepared giblets.

Stew and finish the gravy

  1. Stew for four hours, turning the goose occasionally.

  2. Reduce and skim the gravy.

  3. Pass the carrot and onion through a coarse sieve, season the gravy, and thicken with browned flour.

  4. Boil well and pour the gravy around the goose.

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. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Tomato + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

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

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  5. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 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 cooked meat, becoming tender through long, slow stewing.
Bacon
Adds fat and savoury flavour that bastes the bird as it stews.
Onion
Contributes sweetness and body to the stock, later strained into the gravy.
Browned flour
Thickens the gravy and adds a toasted, nutty colour and flavour.
Sherry
Adds acidity and aromatic depth to the cooking liquid.

The step that matters

Stewing for four hours at a gentle simmer. Long, gentle stewing breaks down the tough connective tissue in goose so the meat becomes tender. Boiling hard can toughen the meat and cloud the gravy, so keep the liquid barely moving and turn the bird as the record directs.

Swap the onion

How well each one fits the dish's main ingredients (pepper, vinegar, tomato, carrot, sherry, flour):

  1. Capsicumfits better
  2. Cucumberfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against pepper, vinegar, tomato, carrot, sherry, flour. 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 stewed goose recipes

Giblets 7 See all 8 →

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