Skip to main content
Main

A Marinaded Goose

A goose stuffed with apples, beef marrow, bread crumbs, spices, egg yolks, and red wine, then fried and stewed in beef gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

A Marinaded Goose

Ingredients

Directions

Prepare the goose

  1. Stuff the boned goose with apples, beef marrow, bread crumbs, pepper, salt, nutmeg, lemon peel, egg yolks, and red wine.

  2. Fry the stuffed goose until light brown.

Stew and finish

  1. Stew the goose in beef gravy for 2 hours.

  2. Remove the goose and skim off the fat from the gravy.

  3. Add lemon pickle, browning sauce, chopped anchovy, mace, pepper, and salt to the gravy.

  4. Serve the goose with the 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Apple + red winetop 9% of all pairs
    Smell alikemoderate
    Cooked together148 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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 carries the stuffing and flavour during stewing.
Egg yolks
Bind the stuffing so it holds together during cooking.
Beef marrow
Adds richness and moisture to the stuffing as it melts during cooking.
Apples
Add acidity that balances the rich meat and fat.
Beef gravy
Provides the liquid that stews the goose and becomes the sauce.
Bread
Soaks up juices and helps give the stuffing body.

The step that matters

Skim off the fat from the gravy. Goose is very fatty, and fat left in the gravy makes the sauce greasy and heavy. Removing it after stewing, before the final seasoning, gives a cleaner, better-textured sauce.

Swap the apple

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

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

Fit is the average pairing score against beef, bread, pepper, nutmeg, lemon, egg, red wine. 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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipes