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Roast Goose

A roasted goose prepared with bread, liver, oysters, celery, egg, butter, salt, pepper, sage, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the stuffing

  1. Scald the loaf of bread with boiling water.

  2. Chop the goose liver, oysters, and celery.

  3. Mix the chopped ingredients with the raw egg and butter.

  4. Season the mixture with salt, pepper, and sage.

  5. Chop the mixture finely.

Roast the goose

  1. Dredge the goose with flour.

  2. Rub the goose with butter, salt, and pepper on top.

  3. Roast the goose in a 350°F (175°C) oven for three hours.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + sagetop 5% of all pairs
    Smell alikestrong
    Cooked together723 recipes

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Liver + sagetop 12% of all pairs
    Smell alikelow
    Cooked together229 recipes

    Shared aroma: 1,8-cineol (eucalyptus, camphor).

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

What each ingredient does

Bread
Scalded bread softens and absorbs moisture, giving the stuffing body.
Goose liver
Adds richness and a deep, savoury flavour to the stuffing.
Oysters
Contributes a briny, savoury flavour and moisture to the stuffing.
Raw egg
Binds the chopped ingredients together so the stuffing holds its shape.
Butter
Adds fat for richness and helps the goose brown as it roasts.

The step that matters

Chop the mixture finely. Fine chopping gives the stuffing an even texture and lets the egg and butter bind the ingredients evenly, so it holds together rather than falling apart when cooked.

Swap the celery

How well each one fits the dish's main ingredients (bread, liver, oyster, egg, butter, pepper, sage):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Thymefits better
  4. Celerythe original

Fit is the average pairing score against bread, liver, oyster, egg, butter, pepper, sage. 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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