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Stewed Goose, Piquante

A stewed goose flavored with salt, pepper, cloves, lemon peel, vinegar, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Stewed Goose, Piquante

Ingredients

Directions

Prepare the goose

  1. Season the goose pieces with salt, pepper, cloves, and lemon peel.

Stew and finish

  1. Stew the seasoned goose until cooked through.

  2. In a frying pan, heat goose fat over medium heat. Brown the flour in the fat, then add vinegar and lemon juice.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  5. Clove + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together12,671 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Goose
Provides the meat that becomes tender through slow stewing.
Flour
Browned in fat to thicken the sauce and add a toasted, nutty flavour.
Goose fat
Carries the flour's browning and adds rich, savoury flavour to the sauce.
Lemon juice
Adds acidity that brightens the rich, fatty sauce.

The step that matters

Browning the flour in the fat. Flour browns quickly over medium heat and can scorch, turning bitter. Stirring it constantly until it turns golden gives a nutty, cooked flavour and lets it thicken the sauce evenly without lumps.

Swap the lemon

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

  1. Limefits better
  2. Cherryfits about as well
  3. Lemonthe original
  4. Figfits about as well

Fit is the average pairing score against pepper, clove, flour, 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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