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Hashed Goose

A savory dish of diced roast goose simmered with onions, broth, and seasonings, thickened with flour and served with croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Hashed Goose

Ingredients

Directions

Prepare

  1. Cut the cold roast goose into convenient pieces.

  2. Place the inferior joints and trimmings in a stew-pan to make gravy.

Make the gravy

  1. Melt the butter in a saucepan over medium heat.

  2. Slice the onions and fry them in the butter until pale yellow.

  3. Add the fried onions to the trimmings and pour in the boiling water.

  4. Stew gently for 45 minutes, then skim and strain the liquid.

  5. Thicken the strained liquid with browned flour.

  6. Stir in the port wine, catsup, pepper, and salt.

Finish and serve

  1. Add the pieces of goose and heat thoroughly without boiling.

  2. Garnish with croutons before serving.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + port winetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,499 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Roast goose
Provides the meat, which is reheated gently in the finished gravy.
Butter
Fat that softens and browns the onions, adding richness to the gravy.
Onions
Release sweetness and body into the stock as they fry and stew.
Browned flour
Starch that thickens the strained liquid into a glossy gravy.
Port wine
Adds depth, sweetness and aroma to the gravy.

The step that matters

Heating the goose without boiling. Once the goose pieces go in, boiling can toughen the meat and can break the thickened gravy. Keeping it just below a boil heats the meat through while keeping it tender and the sauce smooth.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, port wine, pepper):

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

Fit is the average pairing score against butter, flour, port wine, 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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