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Roast Goose

Roast goose stuffed with onions, liver, mashed potatoes, butter, eggs, and sage, served with apple or gooseberry sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and sage 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

Prepare the goose

  1. If the goose is old, keep it for a few days and parboil before roasting; otherwise, do not parboil as it dries the flesh.

  2. Wash the goose thoroughly and singe it.

  3. Dry the goose with a cloth.

Make the stuffing

  1. Mince the onions and parboiled liver in a chopping tray.

  2. Add an equal amount of mashed potatoes, butter, and beaten eggs to the minced mixture, then season with salt, pepper, and pulverized sage.

  3. Stuff the mixture into the goose.

Roast and serve

  1. Roast the goose for 1.5 hours over a good fire, or 1 hour for a green goose.

  2. Make gravy from the pan drippings, skimming it before thickening with browned flour.

  3. Serve with apple sauce or gooseberry 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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

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

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

  5. Potato + sagetop 11% of all pairs
    Smell alikemoderate
    Cooked together386 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Goose
Is the main meat; its fat renders during roasting and the flesh cooks through.
Eggs
Bind the stuffing so it holds together rather than falling apart when cooked.
Mashed potatoes
Add bulk and moisture to the stuffing, softening its texture.
Liver
Adds rich, savoury depth to the stuffing.
Browned flour
Thickens the pan drippings into a gravy and adds a toasted flavour.

The step that matters

Skimming the drippings before thickening the gravy. Goose releases a lot of fat during roasting. Skimming it off before adding flour keeps the gravy from becoming greasy and lets the flour thicken the meat juices properly.

Swap the onion

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

  1. Chivefits better
  2. Shallotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against liver, potato, butter, egg, pepper, sage, flour. 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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