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Camb's Liver

Slices of liver coated in egg yolk and seasoned breadcrumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Camb's Liver

Ingredients

Directions

Prepare

  1. Cut the liver into slices ½ inch thick.

  2. Beat the yolks of two eggs in a bowl.

Coat and fry

  1. Dip the liver slices in the egg yolks, then coat them in seasoned breadcrumbs mixed with pepper and salt.

  2. Fry the coated liver slices in hot drippings until golden brown.

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

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

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

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Liver
Forms the main body of the dish, cooked until tender inside a crisp coating.
Egg yolks
Act as a binder so the breadcrumbs stick to the liver slices.
Seasoned breadcrumbs
Form a crisp coating that browns during frying.

The step that matters

Frying the coated slices. Liver cooks quickly and becomes dry and tough if overcooked. Hot drippings brown the breadcrumb coating, so the slices should be fried only until golden brown.

“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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