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Roast Goose

Roast goose is a whole goose roasted with salt, pepper, mustard, and port wine, served with apple or tomato sauce, potatoes, and Brussels sprouts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Potato and mustard 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 ↓

Roast Goose

Ingredients

Directions

Prepare and roast

  1. Pick, draw, singe, truss, and stuff the goose.

  2. Roast the goose over a clear fire.

Make the gravy

  1. For the gravy, cut a slice into the breast and let the gravy run out.

  2. Add salt, Nepaul pepper, mixed mustard, and port wine to the gravy.

  3. Stir and baste the goose well with the mixture before carving.

Serve

  1. Serve the goose with apple or tomato sauce in a boat.

  2. Accompany the goose with potatoes and Brussels sprouts.

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. Potato + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together1,340 recipes

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

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

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

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  4. Apple + port winetop 10% of all pairs
    Smell alikemoderate
    Cooked together75 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Apple + potatotop 14% of all pairs
    Smell alikemoderate
    Cooked together603 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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, cooked by roasting so the meat and fat render and the skin crisps.
Port wine
Adds sweetness and depth to the gravy that is basted over the goose.
Mixed mustard
Adds sharpness to the gravy, balancing the richness of the fat.

The step that matters

Basting the goose before carving. Goose is very fatty, so the fat must be allowed to drain off during roasting. Basting with the gravy mixture adds moisture and flavour to the surface, while the cook must watch that the skin does not burn.

Swap the brussels sprouts

How well each one fits the dish's main ingredients (apple, potato, pepper, mustard, port wine):

  1. Horseradishfits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Brussels sproutsthe original

Fit is the average pairing score against apple, potato, pepper, mustard, port wine. 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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