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Roasted Calf's Liver

Roasted calf's liver stuffed with breadcrumbs, anchovy, bacon, onion, butter, and egg, wrapped in veal caul and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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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 ↓

Roasted Calf's 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. Wash and wipe the liver, then cut a long slit in it.

  2. Stuff the liver with bread crumbs, anchovy, bacon, onion, salt, pepper, butter, and egg.

  3. Lard the liver and wrap it in veal caul.

Roast and serve

  1. Roast in a preheated oven at 350°F (175°C) until cooked through.

  2. Serve with brown gravy and currant jelly.

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

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

  3. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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

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

  5. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

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 provides its rich, meaty flavor.
Bread crumbs
Absorb moisture and help bind the stuffing so it stays inside the liver.
Egg
Binds the stuffing together and helps it set as it cooks.
Bacon fat
Adds fat and savory flavor that keeps the liver moist during roasting.
Butter
Adds richness and fat, contributing moisture and browning.
Veal caul
Wraps the liver and bastes it with its fat as it roasts, helping keep it moist.

The step that matters

Roast until cooked through. Liver turns dry and grainy when overcooked, while undercooking leaves the stuffing and center unsafe. Cooking to doneness at a steady oven heat keeps it tender.

Swap the onion

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

  1. Capsicumfits about as well
  2. Asparagusfits about as well
  3. Onionthe original
  4. Tomatofits about as well

Fit is the average pairing score against liver, bread, anchovy, pepper, butter, egg, veal. 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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