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Creamed Liver and Bacon

A dish of bacon and sliced calf's liver coated in a thickened flour and water sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Liver and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,418 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Creamed Liver and Bacon

Ingredients

Directions

Cook the bacon and liver

  1. Cook the bacon in a frying pan until crisp, then place on a platter.

  2. Wash the calf's liver, dredge it with flour, and cook in the bacon fat until nicely browned.

  3. Place the liver on the platter with the bacon.

Make the sauce and serve

  1. Mix the flour with cold water until smooth, then pour into the pan and cook until it thickens.

  2. Pour the sauce over the liver and bacon, then serve.

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 + flourtop 28% of all pairs
    Smell alikelow
    Cooked together1,418 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Coats the liver and thickens the pan sauce as it cooks with the water.
Bacon fat
Cooks and browns the liver and adds savory flavor to the dish.
Calf's liver
Forms the main body of the dish, browning on the outside while staying tender inside.

The step that matters

Cooking the liver until nicely browned. Liver turns tough and grainy if overcooked, so it should brown quickly over fairly high heat and be removed while still tender inside.

“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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