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Eoast Goose, Chestnut Stuffing

A young goose, seasoned with coarse sea salt and black pepper, roasted in a hot oven and garnished with parsley and holly berries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Eoast Goose, Chestnut Stuffing

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the goose

  1. Singe, wash, and clean the goose.

  2. Stuff and truss the goose.

  3. Sprinkle the goose with coarse sea salt and black pepper.

  4. Lay the fat salt pork strips over the breast.

Roast

  1. Place the goose on a rack in a dripping pan.

  2. Bake in a hot oven at 400°F (200°C) for 2 hours.

  3. Baste the goose every 15 minutes with the fat in the pan.

  4. Remove the pork after 1.5 hours of cooking.

Serve

  1. Transfer the goose to a hot serving dish.

  2. Garnish with parsley and holly berries.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Pork + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together7,804 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

Young goose
Provides the main meat and fat that renders and bastes the bird as it roasts.
Fat salt pork
Bastes the breast with melting fat, keeping the lean meat moist and adding savory flavor.

The step that matters

Basting the goose every 15 minutes. Spooning rendered fat over the bird keeps the skin crisp and the meat moist. Skipping basting lets the fat stay in the pan and the skin dry out and toughen during the long roast.

Swap the parsley

How well each one fits the dish's main ingredients (pepper, pork):

  1. Sagefits better
  2. Thymefits better
  3. Marjoramfits better
  4. Parsleythe original

Fit is the average pairing score against pepper, pork. 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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