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Broiled Liver

Broiled liver is a simple dish of sliced liver seasoned with salt and pepper, broiled and served with butter.

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. Cut the liver into slices.

  2. Scald the slices.

  3. Wipe the slices dry.

  4. Season the slices with salt and pepper.

Cook and serve

  1. Broil over a clear fire for about five minutes, turning once.

  2. Spread lightly with butter and serve on a heated dish.

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. Pepper + buttertop 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
Forms the main body of the dish, cooking to a tender texture when broiled briefly.
Butter
Adds richness and a smooth finish, melting over the hot slices.

The step that matters

Wipe the slices dry. Surface moisture steams rather than browns under the broiler, so drying the slices helps them develop color and flavor during the short cook.

“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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