Why it works: Liver and sauce work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 499 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓
Calf's Liver and Bacon
Ingredients
Directions
Cut the calf's liver into slices the size and shape of cutlets.
Fry slices of bacon in a frying pan until crispy.
Remove the bacon and fry the liver in the bacon fat until cooked but not overdone.
Arrange the liver and bacon neatly around the dish.
Serve with ½ cup of Fine Herbs Sauce.
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.
-
Liver + saucetop 23% of all pairsSmell alikelowCooked together499 recipes
Shared aroma: decanoic acid (soapy, waxy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More calf liver and bacon recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.