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Calf's Liver

From an old cookbook · modernised transcription
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Why it works: Liver and onion are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,420 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Calf's Liver

Ingredients

Directions

  1. Braised calf's liver in broth with sweet herbs.

  2. Cook for 45 minutes.

  3. Pour ½ pint of Spanish sauce over the liver just before serving.

  4. Strain the thickened gravy over the liver.

  5. Garnish with small boiled onions.

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 + oniontop 15% of all pairs
    Smell alikelow
    Cooked together1,420 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Sauce + oniontop 19% of all pairs
    Smell alikelow
    Cooked together10,474 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Liver + saucetop 23% of all pairs
    Smell alikelow
    Cooked together499 recipes

    Shared aroma: decanoic acid (soapy, waxy).

Sauce and onion barely smell alike, yet cooks put them together in 10,474 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

Swap the onion

How well each one fits the dish's main ingredients (liver, sauce):

  1. Mustardfits better
  2. Horseradishfits about as well
  3. Shallotfits about as well
  4. Onionthe original

Fit is the average pairing score against liver, sauce. Candidates are from the same food group and used in at least 100 recipes.

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