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Roast Goose

Roast goose stuffed with mashed potatoes, onion, sage, salt, pepper, and butter, served with apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Roast Goose

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the goose as directed for poultry.

  2. Boil the potatoes until tender, then mash them.

  3. Mix the mashed potatoes with the chopped onion, sage, salt, pepper, and butter.

  4. Stuff the mixture into the body of the goose and truss it.

Roast and serve

  1. Roast the goose in a 400°F (200°C) oven for 1 hour and 30 minutes.

  2. Make gravy using the drippings, skimming off the fat before adding to the gravy.

  3. Serve the roast goose with apple 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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  4. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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 and fat that renders during roasting, flavouring the dish and the drippings.
Potatoes
Absorb fat and juices from the goose, becoming moist and flavourful as they fill the cavity.
Butter
Adds richness and fat that carries sage and pepper through the stuffing.
Sage
Contributes aromatic, herbal flavour to the stuffing.

The step that matters

Skimming the fat from the drippings. Goose carries a large amount of fat that renders during roasting. Skimming it before making gravy keeps the sauce from becoming greasy and lets the meat juices show their flavour.

Swap the apple

How well each one fits the dish's main ingredients (potato, onion, sage, pepper, butter, sauce):

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

Fit is the average pairing score against potato, onion, sage, pepper, butter, 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.

More roast goose recipes

and Turkey 4with Apple Dressing 4Potato Stuffing for 3with Potato Stuffing 3with Sage and Onion Stuffing 3 See all 150 →

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