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Goose, Hashed

A hash of cooked goose pieces simmered in butter, onion, stock, herbs, and optional wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and thyme are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Goose, Hashed

Ingredients

Directions

Prepare the gravy

  1. Cut the remains of the cooked goose into small pieces.

  2. In a stewpan, melt the butter and fry the sliced onions until tender but not burnt.

  3. Add the stock or water, pepper, salt, sweet herbs, bones, and skin of the goose.

  4. If desired, add the port or claret.

  5. Boil gently until the gravy is flavorful.

Finish and serve

  1. Strain the gravy, thicken if necessary, and return the pieces of goose to the pan.

  2. Heat the goose in the gravy without boiling.

  3. If you have leftover stuffing, heat it over boiling water and place it around the dish.

  4. For a plain hash, omit the wine and use a spoonful of vinegar from pickles.

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 + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  2. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Butter + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Goose
Provides the meat that forms the body of the hash.
Onion
Softens and sweetens when fried gently, adding savoury depth to the gravy.
Butter
Fat for frying the onion, carrying flavour and promoting gentle browning.
Stock or water
Liquid base that dissolves the goose bones and skin into a gravy.
Port or claret
Adds acidity and fruity depth to the gravy when used.

The step that matters

Heat the goose in the gravy without boiling. Boiling toughens the proteins in the meat, making it dry and stringy. Gentle heat keeps the goose tender and moist while it warms through.

Swap the apple

The recipe marks apple as optional. How well each one fits the dish's main ingredients (onion, butter, pepper, thyme):

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

Fit is the average pairing score against onion, butter, pepper, thyme. 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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