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Ball Curry of Liver and Udder

A curry of liver and udder formed into balls and cooked like a force-meat ball curry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Ball Curry of Liver and Udder

Ingredients

Directions

Prepare the meat

  1. Thoroughly wash and parboil the liver and udder.

  2. Cut them into pieces and pound them to a pulp in a mortar.

Form the balls

  1. Mix the pulp with pepper, salt, herbs, bread-crumbs, and the egg.

  2. Form the mixture into balls.

Cook

  1. Curry the balls as you would any other force-meat ball curry.

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

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

  2. Liver + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together731 recipes

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

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

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

  5. Liver + eggtop 28% of all pairs
    Smell alikelow
    Cooked together1,177 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

Egg
Binds the meat pulp and breadcrumbs so the balls hold their shape.
Bread-crumbs
Absorb moisture and soften the mixture, giving the balls a lighter, less dense texture.
Liver
Provides the main meaty body and rich flavour of the balls.
Udder
Adds bulk and body to the pulp alongside the liver.

The step that matters

Pounding the meat to a pulp. The meat must be broken down finely so the mixture binds evenly. Coarse pieces won't hold together well and can make the balls crumble or cook unevenly.

“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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