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Belasco's Salmi Op Goose

A goose stew with parboiled vegetables thickened with browned flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Belasco's Salmi Op Goose

Ingredients

Directions

Prepare

  1. Cut the remains of a roast goose into small pieces about 1 inch long and ½ inch wide.

  2. Prepare a strong stock by boiling down the bones and toughest scraps until you have 1 cup.

Make the sauce

  1. Parboil the diced carrot, turnip, tomato, apple, and celery for 10 minutes.

  2. Add the parboiled vegetables to the stock and simmer until you can run them through a vegetable press.

  3. Add the goose meat to the gravy and cook slowly until tender.

  4. Thicken the dish with browned flour.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

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

  5. Carrot + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 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, which becomes tender through slow cooking in the gravy.
Stock
Forms the liquid base of the sauce and carries the flavour of the bones and scraps.
Browned flour
Thickens the sauce, giving it body and a deeper, toasted flavour.
Apple
Adds natural sweetness and acidity that balance the rich meat and stock.
Tomato
Adds acidity and body to the sauce once simmered and pressed.

The step that matters

Simmering the vegetables until they can be pressed. Vegetables must be cooked fully soft so they break down and thicken the sauce when pushed through a press. Undercooked pieces will not pass through and leave a grainy texture.

Swap the apple

How well each one fits the dish's main ingredients (carrot, turnip, tomato, celery, flour):

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

Fit is the average pairing score against carrot, turnip, tomato, celery, 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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