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Goose, Roast

Roasted goose stuffed with onions, sage, bread crumbs, butter, salt, pepper, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Goose, Roast

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Select a goose with clean white skin, plump breast, and yellow feet.

  2. If possible, let it hang for a few days to improve flavor.

  3. Pluck, singe, draw, wash, and wipe the goose carefully.

Stuff and roast

  1. Stuff the goose with a mixture of onions, sage, bread crumbs, butter, salt, pepper, and egg.

  2. Roast the goose in a preheated oven at 350°F (175°C) until cooked through, about 1 hour.

Serve

  1. Serve with gravy and garnish with watercress.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

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

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

  4. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Goose
Provides the main meat, whose fat renders during roasting to keep the flesh moist.
Bread crumbs
Absorb the juices and fat inside the cavity, giving the stuffing a moist, binding texture.
Egg
Binds the stuffing so it holds together rather than falling apart when cooked.
Onions
Release moisture and sweetness as they cook inside the bird, flavoring the stuffing.
Butter
Adds fat that enriches the stuffing and aids browning of the skin.

The step that matters

Roast the goose until cooked through. A stuffed bird is dense, so the center may stay underdone while the outside browns. Cooking to the full time at a steady oven temperature helps the stuffing and thickest parts reach a safe internal temperature.

Swap the onion

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

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

Fit is the average pairing score against sage, bread, butter, pepper, 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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