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Roast Goose

Roast Goose is a whole bird seasoned and filled with a breadcrumb and butter dressing, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Roast Goose

Ingredients

Directions

Prepare

  1. Clean the goose, wash it, and wipe it dry.

  2. Season the goose inside and out with salt and pepper.

Make the dressing

  1. In a bowl, mix bread crumbs, butter, marjoram, minced onion, salt, and pepper to make the dressing.

Roast

  1. Fill the goose with the dressing and truss it firmly.

  2. Place the goose on a spit to roast.

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 + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Marjoram + oniontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,056 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Bread + marjoramtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,008 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

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

What each ingredient does

Goose
Is the main protein, providing the bulk of the dish and its rich flavor.
Bread crumbs
Absorb the butter and onion juices, giving the dressing a moist, soft texture.
Butter
Adds fat that enriches the dressing and helps it brown and taste rich.
Onion
Adds aroma and savory sweetness to the dressing as it cooks inside the bird.

The step that matters

Truss the goose firmly around the dressing. Firm trussing keeps the stuffing packed in place and the bird compact, so it cooks more evenly and the dressing does not spill out during roasting.

Swap the onion

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

  1. Capsicumfits better
  2. Carrotfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against pepper, bread, butter, marjoram. 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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