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Braised Goose

Braised goose with vegetables and sage gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Braised Goose

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Place the sliced onion, carrot, turnip, chopped celery, and pippin apple in the bottom of a roaster.

  3. Sprinkle the vegetables with powdered sage, salt, and pepper.

  4. Lay the goose on top of the vegetables and pour 2 cups of boiling water over it.

  5. Dredge the goose with salt, pepper, powdered sage, and flour.

Braise

  1. Cover the roaster tightly and cook slowly for 25 minutes per pound.

  2. Halfway through cooking, turn the goose onto its side, then an hour later onto the other side.

  3. Once cooked, remove the goose and keep it warm.

Make the gravy and serve

  1. Strain the vegetables and gravy through a colander, return to the heat, and stir in 1 tablespoon of browned flour.

  2. Bring the gravy to a boil, pour half over the goose, and serve the rest in a separate dish.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

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, and slow braising keeps it tender and moist.
Flour
Dredged on the goose and later browned, it thickens the gravy and adds body.
Browned flour
Stirred into the gravy to add a toasted, nutty flavour and deeper colour.
Apple
Its sweetness and acidity soften and balance the rich, fatty goose and gravy.
Onion
Breaks down during braising, adding savoury sweetness and aroma to the gravy.

The step that matters

Cover the roaster tightly and cook slowly. A tight lid traps steam so the goose braises rather than dries out, and low heat gently breaks down connective tissue for tender meat. Turning the goose partway through helps it cook evenly.

Swap the apple

How well each one fits the dish's main ingredients (onion, carrot, turnip, celery, sage, pepper, flour):

  1. Limefits better
  2. Lemonfits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against onion, carrot, turnip, celery, sage, pepper, 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.

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