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Stewed Goose, Piquante

Stewed goose seasoned with salt, pepper, cloves, lemon peel, and cooked in goose fat with a vinegar-lemon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Stewed Goose, Piquante

Ingredients

Directions

Season

  1. Season the goose pieces with coarse sea salt, black pepper, cloves, and lemon peel.

Stew and finish

  1. Stew the seasoned goose until cooked through.

  2. In a frying pan, heat a little goose fat.

  3. Brown the flour in the fat, then add vinegar and lemon juice.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  5. Clove + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together12,671 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Goose
Is the main protein, becoming tender as it stews until cooked through.
Goose fat
Carries the flavour of the browned flour and adds richness to the sauce.
Flour
Browned in the fat to add colour and thicken the sauce.
Vinegar
Adds acidity that brightens the rich goose and sharpens the sauce.
Lemon juice
Adds sharp acidity that balances the richness of the goose and fat.

The step that matters

Brown the flour in the fat. Flour browns unevenly and can scorch quickly over high heat, giving a bitter taste. Keep the heat moderate and stir constantly until it is evenly golden, then add the liquids so the sauce stays smooth.

Swap the lemon

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

  1. Limefits better
  2. Cherryfits about as well
  3. Lemonthe original
  4. Figfits about as well

Fit is the average pairing score against pepper, clove, flour, vinegar. 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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