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A Goose Marinaded

A boned goose stuffed with sage, onion, apple, bread crumbs and marrow, then fried and stewed in gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Sage and nutmeg match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 642 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

A Goose Marinaded

Ingredients

Directions

Prepare the goose

  1. Bone the goose and stuff it with a mixture of sage, onions, apples, bread crumbs, beef marrow, red wine, nutmeg, pepper, salt, lemon peel, and egg yolks.

  2. Sew the goose up, fry it until light brown, then place it in a deep stew pan with the gravy.

Stew and finish

  1. Cover and stew for 2 hours, then remove the goose and keep it warm.

  2. Skim the fat from the gravy, then add lemon pickle, browning sauce, red wine, anchovy, mace, pepper, and salt to taste.

  3. Thicken the gravy with flour and butter, strain it over the goose, and serve.

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 + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

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

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

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

  3. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  4. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

    Shared aroma: isoamyl acetate (banana, fruity).

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, cooking slowly in the gravy until tender.
Egg yolks
Bind the stuffing together and help it set firmly as it cooks.
Bread crumbs
Absorb juices and red wine, giving the stuffing body and moisture.
Beef marrow
Adds richness and moisture to the stuffing as it cooks.
Apples
Add tartness and moisture that balance the rich meat and marrow.
Flour and butter
Thicken the strained gravy into a smooth, glossy sauce.

The step that matters

Stewing the goose in gravy. Stewing gently for the full 2 hours lets the tough goose meat break down and become tender. Too fierce a simmer can toughen the meat and dry the stuffing.

Swap the apple

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

  1. Lemonfits better
  2. Limefits better
  3. Plumfits better
  4. Applethe original

Fit is the average pairing score against sage, onion, bread, beef, red wine, nutmeg, 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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