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Roast Goose and Gosling

Roast goose or gosling seasoned with sage or thyme, savory, and marjoram, stuffed, and served with gravy or sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Roast Goose and Gosling

Ingredients

Directions

Prepare

  1. Dress the goose or gosling like a turkey or chicken.

  2. Prepare the stuffing using sage for goose or thyme, savory, and marjoram for other poultry.

Roast and serve

  1. Stuff the bird and roast it until fully cooked.

  2. Serve with your choice of gravy or sauce.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Sage + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together507 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Sage + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

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

  4. Marjoram + saucetop 28% of all pairs
    Smell alikelow
    Cooked together225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Thyme + saucetop 29% of all pairs
    Smell alikelow
    Cooked together1,252 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Goose or gosling
Is the main poultry being roasted, providing the meat and fat that define the dish.
Sage
Adds a savory, aromatic herb flavor to the stuffing used for goose.
Thyme, savory, and marjoram
Provide aromatic herbal flavor to the stuffing when made for other poultry.
Stuffing
Flavors the cavity of the bird and adds moisture as it cooks inside the roast.

The step that matters

Roast until fully cooked. Goose has a thick layer of fat under the skin, and the bird must be cooked through to be safe to eat. Cooking to doneness, checked with a thermometer at the thickest part of the meat, ensures it is fully cooked without drying the breast.

Swap the sage

How well each one fits the dish's main ingredients (thyme, marjoram, sauce):

  1. Sagethe original
  2. Tarragonfits about as well
  3. Parsleyfits less well
  4. Oreganofits less well

Fit is the average pairing score against thyme, marjoram, sauce. 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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