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Stuffed Liver

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Liver and pork are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,606 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Stuffed Liver

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 salt water for at least 1 hour, changing the water once.

  2. Prepare a stuffing similar to veal, seasoned 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 and tie the liver, then blanket it with slices of salt pork.

  3. Bake in a preheated 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 + porktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

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

  2. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 and salt pork.
Stuffing
Adds moisture and richness inside the liver as it cooks through.
Salt pork
Covers the liver and adds fat that keeps the surface moist during baking.

The step that matters

Bake until cooked through. Liver can turn dry and grainy if overcooked, yet undercooked liver and stuffing are unsafe. Checking that the centre is fully cooked without overbaking keeps the texture tender and the stuffing safe to eat.

“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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