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A Goose Marinade

A goose stuffed with sage, onions, apples, bread crumbs, marrow, and spices, roasted then stewed in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Sage and nutmeg match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 642 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

A Goose Marinade

Ingredients

Directions

Prepare the goose

  1. Stuff the boned goose with the force-meat mixture of sage, onions, apples, bread crumbs, beef marrow, red wine, nutmeg, pepper, salt, and lemon peel. Sew the goose up.

  2. Fry it until light brown.

Stew

  1. Place the goose in a deep stewpan with the stock. Cover the stewpan.

  2. Let it stew for 2 hours.

  3. Remove the goose. Keep it warm.

Make the sauce and serve

  1. Skim the fat from the sauce.

  2. Add lemon pickle, browning sauce, red wine, anchovy, mace, pepper, and salt to the sauce.

  3. Thicken the sauce with flour and butter.

  4. Serve the goose on a dish. Strain the sauce over it. Present it at the table.

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 + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

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

  2. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  3. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  4. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. Apple + red winetop 9% of all pairs
    Smell alikemoderate
    Cooked together148 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

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, which becomes tender during the long slow stew.
Bread
Bulks out the force-meat stuffing and helps it hold together and stay moist.
Beef marrow
Adds richness and moisture to the stuffing as it melts during cooking.
Apples
Add sharp acidity and a little sweetness that cut through the rich meat.
Onions
Add savoury sweetness and body to the stuffing.
Flour and butter
Thicken the sauce to a smooth, coating consistency.

The step that matters

Thicken the sauce with flour and butter. Flour must be cooked with fat before the liquid is added, or the sauce turns lumpy and tastes raw. Adding it gradually while stirring keeps the sauce smooth.

Swap the apple

How well each one fits the dish's main ingredients (sage, onion, bread, beef, red wine, nutmeg, pepper):

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

Fit is the average pairing score against sage, onion, bread, beef, red wine, nutmeg, pepper. 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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