Why it works: Liver and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,375 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Liver Patties
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the filling
Boil and finely chop the calf's liver.
Season the liver with salt, pepper, catsup, and thick brown gravy.
Fill and bake
Fill patty shells with the mixture.
Bake in a 400°F (200°C) oven for a few minutes.
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.
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Liver + peppertop 21% of all pairsSmell alikemoderateCooked together2,375 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
- Calf's liver
- Forms the main body of the filling and gives it a rich, meaty flavor.
- Thick brown gravy
- Adds moisture and savory depth so the filling stays soft rather than dry.
- Catsup
- Adds sweetness and acidity that balance the strong flavor of the liver.
The step that matters
Baking the filled shells. The liver is already cooked, so baking mainly heats the filling and browns the shell. Baking too long can dry the filling and toughen the liver, so watch the time closely.
“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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