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Roast Goose

Roast Goose is a whole goose stuffed with bread crumbs, onion, sage, pepper, and sea salt, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

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

  1. Prepare the goose by washing and drying it thoroughly.

  2. Stuff the stomach with bread crumbs, chopped onion, sage, pepper, and salt.

  3. Skewer the goose into shape, fastening it tightly at the neck and rump.

Roast and serve

  1. Roast in a 400°F (200°C) oven for 1 hour and 15 minutes.

  2. Attach a slip of clean white paper to the breast bone with a light skewer.

  3. Remove the slip when the breast rises.

  4. Baste the goose well.

  5. Serve it before the breast falls, with plenty of gravy and apple sauce.

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. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Bread + sagetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,778 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

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

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 supplies the rich fat and meat that cook down during roasting.
Bread crumbs
Absorb the juices and fat inside the stuffing, adding softness and moisture to the filling.
Onion
Adds savory sweetness and aroma as it softens inside the bird while roasting.

The step that matters

Remove the slip when the breast rises. The paper slip marks the breast so the cook can judge doneness, and serving before the breast falls keeps the meat at its best. Timing the removal and serving around this change helps avoid dry or overcooked meat.

Swap the onion

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

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

Fit is the average pairing score against bread, 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.

More roast goose recipes

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