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Lamb, Liver Of, to Fry

Fried lamb liver slices seasoned with pepper and flour, cooked in hot fat, optionally with onion or bacon, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lamb, Liver Of, to Fry

Ingredients

Directions

Prepare

  1. Soak the liver in cold water for 30 minutes.

  2. Cut the liver into thin slices and boil for 10 minutes.

  3. Drain the slices on a dry cloth.

  4. Season with pepper and dredge with flour.

Fry and serve

  1. Fry in hot fat until brightly browned, about 8 minutes.

  2. If desired, fry minced onion or bacon with the liver.

  3. Garnish with parsley and serve with brown gravy.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

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

What each ingredient does

Lamb liver
Is the main ingredient, cooked into thin slices that brown and firm up in the pan.
Flour
Forms a dry coating that helps the slices brown and crisp when fried.

The step that matters

Drain the slices on a dry cloth. Surface moisture makes the flour coating steam instead of browning, so the slices should be patted dry before dredging and frying.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (lamb, liver, pepper, flour, parsley):

  1. Carrotfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Onionthe original

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

“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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