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Roast Goose

Roast goose seasoned with salt and pepper, roasted with boiling salted water, served with apple sauce or spiced currants.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and apple are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,026 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Roast Goose

Ingredients

Directions

Prepare

  1. Weigh, dress, stuff, and truss the goose.

  2. Place the goose on a rack in a roasting pan and season with salt and pepper.

Roast

  1. Pour ½ cup boiling water and 1 tablespoon salt into the pan.

  2. Cover tightly and cook for 1.5 hours.

  3. Pour off the liquid that has collected in the pan.

  4. Cook uncovered, basting frequently with boiling salted water.

Serve

  1. Serve with Apple Sauce or Spiced Currants.

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 + appletop 18% of all pairs
    Smell alikemoderate
    Cooked together3,026 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
Provides the main meat and fat, which renders during roasting to keep the flesh moist and crisp the skin.

The step that matters

Pouring off the collected liquid before uncovered cooking. Fat that renders into the pan can pool and steam the skin instead of letting it dry and brown. Removing the liquid lets the uncovered roast crisp the skin.

“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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