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A Goose Marinaded

A goose stuffed with a forcemeat mixture, roasted, then stewed in gravy and served with the strained gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Sage and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 887 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

A Goose Marinaded

Ingredients

Directions

Prepare the goose

  1. Stuff the boned goose with the forcemeat mixture.

  2. Sew it up and roast until light brown.

Braise and finish the gravy

  1. Place it in a deep stew pan with 2 quarts of good gravy.

  2. Cover and stew for 2 hours.

  3. Remove the goose and keep it warm.

  4. Skim the fat from the gravy.

  5. Add 1 tablespoon lemon pickle, 1 tablespoon browning, 1 tablespoon red wine, 1 finely chopped anchovy, a little beaten mace, pepper, and salt to taste.

  6. Thicken the gravy with flour and butter.

  7. Serve the goose with the strained gravy poured over it.

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 + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

What each ingredient does

Egg yolks
Bind the forcemeat and help it set as the stuffing cooks.
Beef marrow
Adds richness and fat that keeps the stuffing moist.
Penny loaf
Soaks up liquid and gives the forcemeat body and structure.
Onions
Add sweetness and savoury depth as they soften.
Apples
Add tartness and moisture that balances the rich goose.

The step that matters

Skim the fat from the gravy. Goose releases a large amount of fat while stewing. Leaving it in makes the gravy greasy and heavy, so it should be skimmed before thickening.

Swap the apple

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

  1. Limefits better
  2. Orangefits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against sage, onion, beef, red wine, nutmeg, pepper, lemon. 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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