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Roast Goose with Potato Stuffing

Roast goose stuffed with mashed potato, bread crumbs, and pork, baked and garnished with watercress and cranberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Roast Goose with Potato Stuffing

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the goose

  1. Singe the goose.

  2. Remove pinfeathers.

  3. Wash the goose in hot soapy water.

  4. Scrub the goose.

  5. Draw the goose (remove the insides).

  6. Wash the goose in cold water.

  7. Wipe dry.

  8. Stuff the goose.

  9. Truss the goose.

  10. Sprinkle the goose with salt and pepper.

  11. Lay 6 strips of fat salt pork over the breast.

Roast

  1. Place the goose on a rack in a dripping pan.

  2. Bake the goose at 400°F (200°C) for 2 hours.

  3. Baste the goose every 15 minutes with the fat in the pan.

  4. Remove the pork during the last half hour of cooking.

Serve

  1. Place the goose on a platter.

  2. Cut the string.

  3. Remove the string and skewers.

  4. Garnish the goose with watercress and cranberries.

  5. Serve the goose 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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Pork + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 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
Its own fat renders out during roasting, keeping the meat moist and the skin crisp.
Fat salt pork
Melts over the breast, basting the meat and adding savoury richness.
Mashed potato
Adds moisture and body so the stuffing holds together and stays tender.
Bread crumbs
Soak up fat and juices, giving the stuffing its structure and bulk.
Egg
Binds the stuffing so it sets firmly rather than crumbling when cooked.
Butter
Adds richness and moisture to the stuffing.

The step that matters

Roast on a rack in a dripping pan. The rack lifts the bird out of its fat so the skin can brown and crisp rather than stew. Basting every 15 minutes with the pan fat keeps the meat moist while the fat renders out.

Swap the sage

How well each one fits the dish's main ingredients (pepper, pork, potato, butter, bread, egg, onion):

  1. Parsleyfits better
  2. Garlicfits better
  3. Thymefits better
  4. Sagethe original

Fit is the average pairing score against pepper, pork, potato, butter, bread, egg, onion. 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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