Skip to main content
Main

Stuffed Uver

A calf's liver stuffed with seasoned mixture, wrapped in salt pork, baked and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Liver and veal match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 392 recipes. Both carry enoic acid, which smells butter, cheesy. The science ↓

Stuffed Uver

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

  1. Soak the calf's liver in cold water with salt for at least 1 hour, changing the water once.

  2. Prepare a stuffing similar to that used for veal, seasoning it with pepper, salt, finely chopped pork, and summer savory or sweet marjoram.

Stuff and bake

  1. Make incisions in the liver and fill them with the stuffing.

  2. Roll the liver and wrap it with slices of salt pork, then tie it securely.

  3. Bake in a moderate oven at 350°F (175°C) until cooked through.

Serve

  1. Serve cold, sliced, for lunch or tea.

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. Liver + vealtop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  2. Pepper + summer savorytop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

  3. Liver + porktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  4. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Pork + summer savorytop 13% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Calf's liver
Forms the main body of the dish and carries the stuffing while baking.
Finely chopped pork
Adds fat and moisture to the stuffing so it stays tender as it cooks.
Salt pork
Wrapped around the liver, it adds fat that keeps the lean liver moist while baking.
Summer savory or sweet marjoram
Contributes aroma and herbal flavour to the stuffing.

The step that matters

Soaking the liver. Soaking in salted cold water for at least an hour, with the water changed once, draws out blood and mild bitterness, giving a milder, cleaner-tasting liver.

Swap the summer savory

How well each one fits the dish's main ingredients (liver, veal, pepper, pork):

  1. Sagefits better
  2. Thymefits better
  3. Marjoramfits better
  4. Summer savorythe original

Fit is the average pairing score against liver, veal, pepper, pork. 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.

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipes