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Eoast Goose, Giblet Gravy

Roasted goose served with a gravy of giblets, cream, butter, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Eoast Goose, Giblet Gravy

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Prepare the goose

  1. Singe, remove pin feathers, and wash the goose in hot soapy water.

  2. Draw the goose, then wash it in cold water and wipe it dry.

  3. Stuff and truss the goose, then sprinkle with salt and pepper.

Make the stuffing

  1. For the stuffing, pass the boiled potatoes through a potato ricer.

  2. Mix in cream, melted butter, and beaten eggs, then season with salt and pepper.

Roast and serve

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

  2. Bake in a hot oven (400°F / 200°C) for two hours, basting every fifteen minutes.

  3. Turn the goose on its back for the last fifteen minutes of cooking.

  4. Remove to a hot platter and garnish with watercress and bright red cranberries.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Bind the riced potato stuffing and help it set as it cooks.
Butter
Adds richness and moisture to the potato mixture.
Cream
Adds moisture and softness to the potato mixture.
Potatoes
Form the bulk of the stuffing, giving a light, smooth texture when riced.

The step that matters

Basting the goose every fifteen minutes. Goose has a lot of fat under the skin. Regular basting spoons the rendered fat over the bird, helping the skin brown and crisp while the meat stays moist.

Swap the potato

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

  1. Potatothe original
  2. Spinachfits about as well
  3. Asparagusfits about as well
  4. Capsicumfits about as well

Fit is the average pairing score against pepper, cream, butter, 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.

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