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Broiled Liver

Broiled liver is thinly sliced liver cooked under a broiler with butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Liver and butter are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,065 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Broiled Liver

Ingredients

Directions

Prepare

  1. Preheat your broiler.

  2. Cut the liver into thin slices.

  3. Brush the slices with melted butter.

  4. Season with pepper and coarse sea salt.

Broil

  1. Broil until nicely browned on both sides.

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 + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Liver
The main ingredient; thin slices cook quickly and firm up under high heat.
Butter
Adds fat that conducts heat to the surface, helping the slices brown and stay moist.

The step that matters

Broil until nicely browned on both sides. Liver is lean and its proteins tighten quickly under intense heat. Leaving it under the broiler too long makes it dry and tough, so watch it closely and turn it once it is browned.

“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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