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Roast Goose

Roast goose stuffed with mashed potatoes, onion, sage, salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sage and pepper 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

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the goose as directed for poultry.

  2. Boil the potatoes until tender, then mash them.

  3. Mix the mashed potatoes with the chopped onion, sage, salt, pepper, and butter.

  4. Stuff the mixture into the body of the goose and truss it.

Roast and serve

  1. Roast the goose in a hot oven at 400°F (200°C) for 1 hour and 30 minutes.

  2. Make gravy as you would for turkey, skimming off the fat before adding the drippings.

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. Sage + peppertop 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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

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

  5. Potato + sagetop 11% of all pairs
    Smell alikemoderate
    Cooked together386 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Potatoes
Mashed and mixed with the seasonings, they make a moist, starchy stuffing that fills the goose's cavity.
Sage
Adds a savoury, herbal aroma that flavours the stuffing and the goose.
Butter
Adds fat and richness to the mashed potato stuffing, helping it taste moist.
Onion
Adds a sharp, aromatic flavour to the potato stuffing.
Coarse sea salt
Seasons the stuffing and the goose, drawing out flavour throughout the mixture.

The step that matters

Skimming the fat before making gravy. Goose is very fatty, and its drippings separate into a layer of fat above the savoury juices. Skimming off the fat before adding the drippings keeps the gravy from tasting greasy and helps it thicken and season properly.

Swap the sage

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

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

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