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Goofe-Pie

A pie made with goose, fowl, pickled tongue, mace, pepper, salt, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Goofe-Pie

Ingredients

Directions

Prepare

  1. Make a crust with the flour, large enough to hold a goose.

  2. Boil the pickled tongue until tender, then peel it.

  3. Bone the goose and the large fowl.

Season and fill

  1. Mix the mace, pepper, and salt; season the fowl and goose with this mixture.

  2. Layer the fowl inside the goose, then place the tongue inside the fowl.

  3. Top with ½ pound of butter and cover with the lid.

Bake and serve

  1. Bake until golden and serve hot or 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Mace + buttertop 22% of all pairs
    Smell alikelow
    Cooked together11,405 recipes

    Shared aroma: linalool (floral, citrus).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Forms the crust that encloses and holds the filling during baking.
Butter
Adds richness and moisture, and helps the crust brown.
Pickled dried tongue
Contributes savory, salty flavor and a firm, meaty texture to the filling.
Goose
Provides the rich, fatty meat that forms the main body of the pie.
Mace
Adds warm, aromatic spice flavor to the seasoned meat.

The step that matters

Seasoning the fowl and goose. Salt needs time to penetrate the meat, so rubbing the mixture evenly over all surfaces, including inside the bone cavities, keeps the filling seasoned throughout rather than only on the outside.

Swap the mace

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

  1. Parsleyfits better
  2. Turmericfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against flour, pepper, butter. 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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