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Roast Goose, with Sage and Onion Stuffing

Roast goose stuffed with sage, onions, salt, and pepper, cooked until fully done.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Roast Goose, with Sage and Onion Stuffing

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the goose

  1. Pluck the goose carefully.

  2. Remove the quill sockets.

  3. Singe off any remaining hairs by holding the goose over a flame.

Stuff and roast

  1. Prepare the stuffing by mixing chopped sage and onions with salt and pepper.

  2. Stuff the mixture into the cavity of the goose.

  3. Roast the goose in a preheated oven at 350°F (175°C) until fully cooked.

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

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

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Sage + oniontop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Goose
Forms the main body of the dish, and its fat renders and bastes the meat as it roasts.
Sage
Adds a savory, herbal aroma to the stuffing.
Onions
Add sweetness and moisture to the stuffing as they cook inside the bird.

The step that matters

Checking that the goose is fully cooked. Stuffing packed into the cavity insulates the centre and slows heat penetration, so the goose may look done outside while the core stays underheated. Poultry must reach a safe internal temperature throughout, including the stuffing, so check the thickest parts and the cavity before serving.

Swap the onion

How well each one fits the dish's main ingredients (sage, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against sage, 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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