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Braised Calf's Liver

Braised calf liver with salt pork, carrot, onion, turnip, parsley, and tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Braised Calf's Liver

Ingredients

Directions

Prepare

  1. Wash and dry the calf's liver.

  2. Cover the bottom of a baking pan with thin slices of salt pork.

  3. Add minced carrot, sliced onion, sliced turnip, and chopped parsley on top.

  4. Place the liver on this mixture and season with salt and pepper.

Braise

  1. Pour in 2 cups of boiling water, cover tightly, and cook for 2 hours.

  2. Uncover for the last 20 minutes to brown the liver.

  3. Keep the liver warm on a covered platter.

Make the sauce and serve

  1. Strain the gravy and vegetables through a colander.

  2. Thicken the gravy if necessary, boil sharply, and add lemon juice and tomato sauce.

  3. Pour the sauce over the liver before serving.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

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 dish, cooking to a tender, firm texture when braised.
Salt pork
Renders fat into the pan, enriching the gravy and keeping the liver moist.
Onion
Breaks down during braising, adding sweetness and body to the gravy.
Carrot
Softens and sweetens as it braises, adding body to the strained gravy.
Lemon juice
Adds acidity that brightens the rich gravy and balances the fat.

The step that matters

Uncover for the last 20 minutes to brown the liver. Braising under a lid keeps the liver moist, but the surface stays pale. Uncovering lets moisture evaporate and the surface brown through dry heat, adding flavour. Leaving the lid on too long produces a grey, steamed surface.

Swap the lemon

How well each one fits the dish's main ingredients (liver, pork, carrot, onion, turnip, parsley, pepper):

  1. Limefits about as well
  2. Lemonthe original
  3. Avocadofits less well
  4. Cherryfits less well

Fit is the average pairing score against liver, pork, carrot, onion, turnip, parsley, pepper. 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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