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Goose, Hashed

A savory hash of roast goose with onions, mushrooms, spices, and a brown sauce, served with croutons and apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Goose, Hashed

Ingredients

Directions

Prepare

  1. Cut the remains of the goose into neat pieces.

  2. Fry the onions in the butter until they turn brown.

Make the sauce

  1. Add the flour and stir over the heat until it acquires a nut-brown color.

  2. Add the stock and boil for 10 minutes.

  3. Add the goose, mushrooms, and spices wrapped in muslin, then simmer gently for 30 minutes.

Serve

  1. Arrange the pieces of goose on a hot dish, remove the spices, and season to taste.

  2. Pour the sauce over the goose, garnish with croutons, and serve with 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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Goose
Provides the main meat, which becomes tender as it simmers in the sauce.
Butter
Fat that carries the onion flavor and browns the onions before the flour is added.
Flour
Thickens the stock into a sauce once it is cooked to a nut-brown color.
Stock
Forms the liquid base of the sauce, giving it body and savory flavor.
Onions
Add sweetness and depth as they brown in the butter.
Mushrooms
Add earthy flavor and moisture to the sauce as they simmer.

The step that matters

Browning the flour. Stirring the flour in butter over heat cooks out its raw taste and builds nutty color and flavor. Stopping too early leaves a pasty sauce, and burning gives a bitter taste.

Swap the mace

How well each one fits the dish's main ingredients (butter, flour, onion, mushroom, clove, allspice, pepper):

  1. Thymefits better
  2. Nutmegfits better
  3. Cinnamonfits better
  4. Macethe original

Fit is the average pairing score against butter, flour, onion, mushroom, clove, allspice, 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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