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Jellied Goose

A preserved dish of boiled goose meat set in a clear gelatinous broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Jellied Goose

Ingredients

Directions

Prepare the broth

  1. Scald and skin the calves' feet.

  2. In a large pot, combine the goose, calves' feet, and enough water to cover.

  3. Boil and skim until clear.

  4. Add the spices, vegetables, lemon rind and juice, and vinegar.

  5. Continue boiling until the meat is well done.

  6. Remove any fat that rises to the surface.

  7. Strain the broth through a clean cloth while hot.

Set the jellied goose

  1. Once the meat has cooled, separate it from the bones and cut into narrow strips.

  2. Include the head, neck, and feet.

  3. Grease a porcelain dish with almond oil.

  4. Place the meat in the dish.

  5. Melt the jelly and pour it over the meat, ensuring it is free of fat.

  6. Allow it to set until ready to serve.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

    Shared aroma: myristicin (spice, warm).

  4. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Allspice + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together1,289 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Calves' feet
Their collagen-rich skin and connective tissue dissolve into broth, which sets into a firm jelly when cooled.
Goose
Supplies the meat that is cooked tender, then cut into strips and set within the jelly.
White wine vinegar
Adds acidity that brightens the broth and helps draw flavour and gelatin from the bones.
Lemon
Its juice adds acidity and its rind adds aromatic citrus flavour to the broth.

The step that matters

Remove the fat before setting. Fat left in the broth stops it from setting into a clear, firm jelly and can make the surface greasy. Skimming while hot and keeping the melted jelly free of fat gives a clean set.

Swap the onion

How well each one fits the dish's main ingredients (allspice, carrot, parsley, celery, lemon, white wine, vinegar):

  1. Shallotfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against allspice, carrot, parsley, celery, lemon, white wine, vinegar. 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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