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Deviled Goose

A roasted goose stuffed with potato filling, seasoned with vinegar, black pepper, and mustard, served with giblet gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mustard and potato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,340 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Deviled Goose

Oven, in the book's wordsA very hot oven

Ingredients

Directions

The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Clean the goose.

  2. Wipe the goose with a damp cloth.

  3. Plunge the goose into a kettle of boiling water.

  4. Boil the goose for 1 hour.

  5. Remove the goose.

  6. Drain the goose well.

  7. Wipe the goose dry.

Stuff and truss

  1. Fill the body and neck with potato stuffing.

  2. Truss the goose.

  3. Sew the goose up.

Season and roast

  1. Mix vinegar, black pepper, and mustard.

  2. Pour the mixture over the goose before roasting.

  3. Roast the goose in a very hot oven at 400°F (200°C), allowing 15 minutes per pound.

  4. Baste the goose frequently with the liquid from the pan.

Make the gravy

  1. Boil the giblets.

  2. Prepare gravy as directed for roast turkey.

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. Mustard + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together1,340 recipes

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

  2. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  4. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  5. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

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

What each ingredient does

Goose
Provides the rich meat and fat that form the main body of the dish.
Vinegar
Adds acidity that cuts through the richness of the goose fat.
Black pepper
Adds sharp, aromatic heat that flavours the skin and meat.
Prepared mustard
Adds tang and sharpness that complements the rich goose.
Giblets
Add concentrated meaty flavour to the gravy.

The step that matters

Drying the goose before roasting. Surface moisture must be removed after boiling and draining, because water on the skin slows browning and crisping in the hot oven.

Swap the potato

How well each one fits the dish's main ingredients (vinegar, pepper, mustard):

  1. Horseradishfits better
  2. Radishfits better
  3. Lettucefits better
  4. Potatothe original

Fit is the average pairing score against vinegar, pepper, mustard. 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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