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Goose, Hashed

A savory hash of roast goose pieces simmered with onions, mushrooms, spices, and stock, served with croutons and apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Goose, Hashed

Ingredients

Directions

Prepare the goose

  1. Cut the remains of the goose into neat pieces.

Make the sauce

  1. Fry the onions in the butter until they turn brown.

  2. Add the flour and stir over the heat until it acquires a nut-brown color.

  3. Add the stock and boil for 10 minutes.

  4. Add the goose, mushrooms, and spices wrapped in muslin, then simmer gently for 30 minutes.

Serve

  1. Arrange the pieces of goose on a hot dish, remove the spices, and season the sauce to taste.

  2. Pour the sauce over the goose, garnish with croutons of fried bread, and serve with apple sauce.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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, which is cooked gently in the sauce to become tender.
Butter
Carries the onions and helps them brown, adding richness to the base.
Flour
Thickens the stock into a sauce and, browned, adds a nutty color and flavor.
Stock
Forms the liquid of the sauce, giving it body and savory depth.
Onions
Caramelize when fried, adding sweetness and savory depth to the sauce.
Button mushrooms
Add earthy flavor and moisture to the sauce as they simmer.

The step that matters

Browning the flour. Stirring the flour over heat until nut-brown develops nutty, toasted flavor and color. Pulling it too early leaves a raw, pasty taste, while overcooking it can scorch and turn the sauce bitter.

Swap the mace

How well each one fits the dish's main ingredients (butter, flour, onion, mushroom, clove, allspice, pepper):

  1. Thymefits better
  2. Nutmegfits better
  3. Cinnamonfits better
  4. Macethe original

Fit is the average pairing score against butter, flour, onion, mushroom, clove, allspice, pepper. 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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