Name: Goose, Roast
Ingredients: 1 goose; Stuffing (see recipe No. 81); fat bacon; Apple Sauce (see recipe No. n); 1 pint brown gravy

Why it works: Apple and sauce work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 965 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Goose, Roast

Ingredients

Directions

Prepare

Clean, trim, and truss the goose.
Stuff the goose with the stuffing.
Cover the goose with fat bacon.

Roast and serve

Roast the goose for 1.5 to 1.75 hours, depending on size.
Serve with apple sauce and pour brown gravy into the dish.

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.

Apple + saucetop 31% of all pairs

Smell alikelow

Cooked together965 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Goose: Is the main meat, cooked whole so its flesh becomes tender while the skin crisps.
Fat bacon: Covers the bird and melts into it, adding moisture and richness while the goose roasts.
Stuffing: Fills the cavity, adding flavour and moisture to the inside of the goose as it cooks.

“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.