Name: Calfs Liver and Bacon
Ingredients: 1 pound bacon; calf's liver, sliced ¼ inch thick; pepper, to taste; coarse sea salt, to taste; flour, for dredging; 2 ounces butter; 1 tablespoon flour; 1 cup water

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Calfs Liver and Bacon

Ingredients

Directions

Prepare

Pour hot water over the liver and let it sit for a few minutes to remove blood; then dry it with a cloth.
Cut the bacon into thin slices, equal in number to the liver slices, and fry until crisp; keep warm.

Cook and serve

Season the liver with pepper and salt, dredge in flour, and fry in the bacon fat until browned.
Serve each slice of liver topped with a slice of bacon.
For gravy, pour off most fat from the pan, add butter and flour, mix well, then add water, salt, and pepper; bring to a boil and serve.

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.

Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Pepper + flourtop 19% of all pairs

Smell alikemoderate

Cooked together50,459 recipes

Shared aroma: isobutyraldehyde (malty, green).
Liver + buttertop 19% of all pairs

Smell alikemoderate

Cooked together2,065 recipes

Shared aroma: guaiacol (smoky, sweet).
Liver + peppertop 21% of all pairs

Smell alikemoderate

Cooked together2,375 recipes

Shared aroma: 2-nonenal (fatty, green).
Pepper + buttertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Calf's liver: Main protein; browns in the fat and is the dish's centrepiece.
Bacon: Adds salty, smoky fat and crisp texture that flavours the liver.
Flour: Dredging coat helps the liver brown and thickens the gravy.
Butter: Adds richness and fat to the gravy roux.

The step that matters

Frying the dredged liver. Liver overcooks quickly and turns dry and grainy. Frying over steady heat until just browned keeps it tender, while flour coating encourages even browning.

“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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Calfs Liver and Bacon