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Liver and Bacon

A dish of liver pieces coated in seasoned flour, baked in bacon, served with boiled potatoes and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Liver and Bacon

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Slice the liver into pieces.

  2. Dip each piece into the seasoned flour.

  3. Place a piece of liver on top of each rasher of bacon.

Bake in the bag

  1. Grease a baking bag slightly.

  2. Put the rashers and liver into the bag.

  3. Cook for 25 minutes.

Serve

  1. Open the bag and gently transfer the meat to a hot dish.

  2. Surround with boiled potatoes and pour gravy over them.

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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Liver + flourtop 28% of all pairs
    Smell alikelow
    Cooked together1,418 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Fresh liver
Forms the main meat, which turns tender or tough depending on how long it cooks.
Flour
Coats the liver so its surface can brown lightly and hold seasoning.
Bacon
Its fat bastes the liver and adds savoury flavour as it cooks.

The step that matters

Cook for 25 minutes. Liver is lean and its proteins tighten quickly with heat. Overcooking makes it dry and tough, so the time in the bag needs to be watched closely.

“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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