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Hashed Goose

A dish of leftover roast goose simmered with brown gravy, stock, onion, mace, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Hashed Goose

Ingredients

Directions

Prepare

  1. Prepare the gravy early and allow it to cool before use.

  2. Divide the leftover roast goose into neat pieces.

  3. Place the stuffing on a separate dish and heat it in the oven just before serving.

  4. Remove the skin from the goose and place it in a saucepan with bones and trimmings.

Stew

  1. Add the brown gravy and enough stock or water to make about 1¼ cups.

  2. Include the sliced onion, mace, and parsley, then stew gently for about 30 minutes.

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. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Leftover roast goose
Supplies the main meat, which softens and absorbs flavour as it stews.
Brown gravy
Adds moisture, colour and savoury depth to the sauce.
Onion
Adds sweetness and aroma as it softens in the liquid.
Mace
Adds warm, aromatic spice flavour to the stew.

The step that matters

Stew gently. Gentle heat draws flavour from the bones and trimmings into the liquid without toughening the meat or making the sauce cloudy. A hard boil would make the goose tough and the gravy greasy.

Swap the mace

How well each one fits the dish's main ingredients (onion, parsley):

  1. Garlicfits better
  2. Thymefits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against onion, parsley. 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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