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Potted Goose

A preserved goose prepared with bacon, veal, spiced salt, and bay leaf, cooked slowly in a pot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and veal are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Potted Goose

Ingredients

Directions

Prepare the goose

  1. Singe the goose.

  2. Draw the goose.

  3. Remove the bones.

  4. Lard the breast with strips of fat bacon.

  5. Sprinkle the breast with salt and pepper.

  6. Remove sinews from the thighs.

  7. Cut off the flesh.

Make the stuffing

  1. Chop the flesh with veal and fat bacon.

  2. Pound the mixture with spiced salt in a mortar.

Assemble and cook

  1. Put a layer of the mixture at the bottom of a potting pan.

  2. Spread the goose skin side down.

  3. Dust with more spiced salt.

  4. Add another layer of the mixture inside.

  5. Roll the goose up.

  6. Place the goose in the pan.

  7. Cover it with more mixture and bacon slices.

  8. Add a bay leaf on top.

  9. Cover with the lid.

  10. Set the pan in a large saucepan.

  11. Pour in water to about 2 inches deep.

  12. Place the pan in the oven.

  13. Cook for three hours.

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. Pepper + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (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 rich meat and fat that the potted dish is built around.
Fat bacon
Adds fat and moisture, keeping the meat tender as it cooks slowly.
Veal
Adds lean body to the chopped mixture, giving it a firmer, more cohesive texture.

The step that matters

Pour in water to about 2 inches deep. The water in the outer saucepan creates a gentle, moist heat around the potting pan. This slow water-bath cooking keeps the meat from drying out or cooking unevenly.

“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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