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Neio Style of Dressing Liver in Frying- Pan

A liver dish cooked with bacon, onions, flour, and water, topped with bread crumbs and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and pepper 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 ↓

Neio Style of Dressing Liver in Frying- Pan

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 liver

  1. Remove the sinew and veins from the liver and cut it into long slices, half an inch thick.

  2. Heat the dripping in a frying pan and add three pieces of liver at a time until set.

Make the sauce

  1. Cut the bacon into small dice and fry it in the fat.

  2. Dice the cooked liver and add it to the bacon.

  3. Stir in the chopped onions, parsley, flour, salt, and pepper.

  4. Gradually add water until it forms a thick sauce.

Bake and serve

  1. Transfer the mixture to a dish, cover with bread crumbs, and dot with fat.

  2. Bake in a 400°F (200°C) oven for 20 minutes until browned.

  3. Top with poached eggs for garnish.

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. Parsley + peppertop 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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Ox liver
Forms the main body of the dish and gives it its rich, meaty flavour.
Bacon
Adds salty, savoury fat that flavours the sauce and crisps as it fries.
Dripping
Fat for frying that browns the liver and carries flavour through the pan.
Flour
Thickens the sauce as it combines with the fat and water.
Bread crumbs
Forms a crisp, browned topping during baking.

The step that matters

Set the liver before adding more. Frying only a few pieces at a time keeps the pan hot so the liver sears and sets rather than steaming in its own juices, which would make it tough and grey.

Swap the onion

How well each one fits the dish's main ingredients (liver, parsley, flour, pepper, bread, egg):

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

Fit is the average pairing score against liver, parsley, flour, pepper, bread, egg. 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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