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Fried Geese Livers

Goose livers boiled with cider vinegar, then served sliced cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Fried Geese Livers

Ingredients

Directions

Prepare

  1. Remove the loose fat from the goose.

  2. Season the goose with salt and pepper.

Cook

  1. Boil the goose in just enough water until nearly tender.

  2. Add 1 pint of cider vinegar and continue boiling until very tender.

Pack and serve

  1. Pack the meat in a stone crock, leaving the bones in.

  2. Serve sliced cold.

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. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  3. Pepper + cidertop 20% of all pairs
    Smell alikelow
    Cooked together2,234 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Goose
Provides the main meat, which becomes tender through long simmering and is then packed and served cold.
Cider vinegar
Adds acidity that helps break down connective tissue during boiling, tenderising the meat.

The step that matters

Boiling until very tender. The goose must simmer long enough for connective tissue to break down fully. Adding vinegar before the meat is nearly tender, and boiling only briefly, can leave it tough. Cooking in just enough water keeps the meat from being diluted while it cooks.

“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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