Skip to main content
Main

A Plain Goose Pie

A pie made with a whole goose, butter, pepper, salt, and optional forcemeat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

A Plain Goose Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the goose

  1. Quarter the goose.

  2. Season the goose with pepper and salt.

  3. Bone and season a fowl.

  4. Fill the fowl with forcemeat.

Assemble the pie

  1. Place the goose in a raised crust.

  2. Cut the butter into pieces.

  3. Distribute the butter pieces on top of the goose.

  4. Place the fowl inside the goose before baking.

  5. Cover the goose with a lid.

Bake

  1. Bake in a 350°F (175°C) oven until well baked.

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. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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 and rich as it slowly bakes inside the crust.
Butter
Adds fat that melts over the meat, keeping it moist and richly flavored during baking.

The step that matters

Bake in a 350°F (175°C) oven until well baked. A whole goose quarter is thick and dense, so the heat must reach the center fully. Underbaking leaves the meat unsafe and tough, while the fat and connective tissue need enough time to render and soften.

“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 goose pie recipes

Green 11Christmas 9 See all 33 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes