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A Goose Marinaded

A goose stuffed with sage, onions, apples, bread crumbs, beef marrow, and spices, then stewed in gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Sage and nutmeg match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 642 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

A Goose Marinaded

Ingredients

Directions

Prepare the goose

  1. Bone the goose and stuff it with a mixture of chopped sage, onions, apples, bread crumbs, beef marrow, red wine, grated nutmeg, pepper, salt, lemon peel, and egg yolks.

  2. Sew the goose up.

  3. Fry the goose until light brown.

Stew and make the gravy

  1. Place the goose in a deep stew pan with 2 quarts of gravy.

  2. Cover the goose and stew for 2 hours.

  3. Remove the goose and keep it warm.

  4. Skim the fat from the gravy.

  5. Add lemon-pickle, browning sauce, red wine, shredded anchovy, beaten mace, pepper, and salt to taste.

  6. Thicken the gravy with flour and butter.

  7. Strain the thickened gravy over the goose.

Serve

  1. Serve.

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 + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

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

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

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

  3. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  4. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. Apple + red winetop 9% of all pairs
    Smell alikemoderate
    Cooked together148 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

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

What each ingredient does

Egg yolks
Bind the stuffing together so it holds its shape when cooked.
Beef marrow
Adds richness and moisture to the stuffing as it cooks.
Bread crumbs
Soak up juices and give the stuffing body and texture.
Flour
Thickens the strained gravy into a smooth, glossy sauce.
Apples
Add tartness and moisture that balances the rich goose and fat.
Onions
Contribute sweetness and savoury depth to the stuffing.

The step that matters

Skim the fat from the gravy. Goose releases a great deal of fat while stewing, and leaving it in the gravy makes the sauce greasy and heavy. Skimming before thickening keeps the gravy clean-tasting.

Swap the apple

How well each one fits the dish's main ingredients (sage, onion, bread, beef, red wine, nutmeg, pepper):

  1. Lemonfits better
  2. Limefits better
  3. Plumfits better
  4. Applethe original

Fit is the average pairing score against sage, onion, bread, beef, red wine, nutmeg, 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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