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Baked Goose

A goose stuffed with apples, raisins, currants, breadcrumbs, and eggs, baked with cabbage and sausages.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Raisin and cinnamon are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,390 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Baked Goose

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the goose

  1. Preheat the oven to 400°F (200°C).

  2. Draw the goose.

  3. Singe the goose.

  4. Wash it inside and wipe it dry.

  5. In a basin, mix the apples, raisins, currants, cinnamon, breadcrumbs, and eggs.

  6. Stuff the mixture into the goose, sew it up, and truss the bird.

  7. Place the goose in a baking dish with a little water and cover it with butter and thick paper.

  8. Bake for 2 hours, basting frequently.

Cook the cabbage and sausages

  1. In an enamelled saucepan, cook the chopped cabbage with a little salt and broth until firm.

  2. When the cabbage is nearly done, add the fried sausages and a splash of vinegar.

Serve

  1. Remove the string and paper from the goose.

  2. Place it on a serving dish and garnish with cabbage and sausages.

  3. Stir broth into the stock, boil for 2 minutes, strain, and skim off the fat.

  4. Serve the gravy in a sauceboat.

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. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Cinnamon + cabbagetop 11% of all pairs
    Smell alikemoderate
    Cooked together336 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Apple + cabbagetop 12% of all pairs
    Smell alikemoderate
    Cooked together235 recipes

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

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 and fat that bastes and flavours the dish as it roasts.
Eggs
Bind the stuffing so the apple, fruit and breadcrumb mixture holds together when cooked.
Breadcrumbs
Absorb juices and fat in the stuffing, giving it a softer, more cohesive texture.
Cooking apples
Add moisture and tartness that balances the rich goose fat and the sweet dried fruit.
Sultana raisins and currants
Add sweetness and chewy texture to the stuffing.
Red cabbage
Becomes tender while holding its shape, adding earthy flavour and colour to the plate.

The step that matters

Basting the goose during the 2-hour bake. Basting spreads rendered fat and juices over the skin, helping it brown and crisp while keeping the meat moist as the bird cooks through.

Swap the cabbage

How well each one fits the dish's main ingredients (apple, raisin, currant, cinnamon, egg, pork, vinegar):

  1. Capsicumfits better
  2. Sweet potatofits better
  3. Mustardfits better
  4. Cabbagethe original

Fit is the average pairing score against apple, raisin, currant, cinnamon, egg, pork, vinegar. 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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