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Roast Goose

Roast goose stuffed with a mixture, sewn shut, roasted, served with apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and sauce work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 965 recipes. Both carry ethanol, which smells alcoholic, ethereal. 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 and stuff

  1. Mix the stuffing ingredients well.

  2. Stuff the goose with the mixture.

  3. Sew up the opening with a coarse needle and thread.

Roast

  1. Roast the goose at 400°F (200°C) for 1 hour and 45 minutes, basting regularly.

Make gravy and serve

  1. Prepare gravy using the liver and gizzard, as for poultry.

  2. Serve 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. Apple + saucetop 31% of all pairs
    Smell alikelow
    Cooked together965 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 its fat renders during roasting to keep the bird moist.
Apple sauce
Its acidity and sweetness cut through the rich, fatty goose meat.

The step that matters

Basting regularly during the roast. Goose is very fatty, and regular basting keeps the surface from drying out while the fat renders over the long roasting time. Skipping it can leave the skin dry and the outside unevenly cooked.

“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 roasted goose recipes

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