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Roasted and Stuffed Goose, with Stuffed Tomatoes

A roasted goose stuffed with a mixture of onions, sage, bread crumbs, chestnuts, butter, egg, and served with stuffed tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Sage and chestnut match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 102 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Roasted and Stuffed Goose, with Stuffed Tomatoes

Ingredients

Directions

Prepare the stuffing

  1. Boil the onions for 10 minutes and chop finely.

  2. Boil the sage for 1 minute and chop.

  3. Roast the chestnuts, remove the husks, then boil for 20 minutes until tender and rub through a wire sieve.

  4. Mix all ingredients together, adding melted butter and beaten egg.

Stuff and roast

  1. Wash the goose with hot water and dry it before stuffing.

  2. Stuff the body of the goose with the mixture and truss it neatly.

  3. Cover the goose with buttered paper and roast for 1¼ to 1½ hours, depending on size.

  4. Dredge with flour, baste again, and roast for an additional 10 minutes.

Serve

  1. Serve with a border of stuffed tomatoes and gravy.

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. Sage + chestnuttop 2% of all pairs
    Smell alikestrong
    Cooked together102 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Chestnut + mustardtop 5% of all pairs
    Smell alikestrong
    Cooked together80 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Sage + mustardtop 9% of all pairs
    Smell alikestrong
    Cooked together372 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Chestnuts
Give the stuffing body and a soft, starchy texture once cooked and sieved.
Egg
Binds the stuffing so it holds together when cooked.
Butter
Adds richness and moisture to the stuffing.
Bread crumbs
Absorb moisture and add bulk to the stuffing.
Onions
Contribute savoury flavour and moisture to the stuffing.

The step that matters

Covering the goose with buttered paper before roasting. The paper shields the skin from browning too quickly while the bird cooks through, so the meat is done before the surface darkens excessively.

Swap the onion

How well each one fits the dish's main ingredients (sage, bread, chestnut, sugar, mustard, butter, egg):

  1. Shallotfits better
  2. Chivefits better
  3. Sweet potatofits better
  4. Onionthe original

Fit is the average pairing score against sage, bread, chestnut, sugar, mustard, butter, egg. 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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