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Roasted Calf's Liver

Roasted calf liver stuffed with breadcrumbs, anchovy, bacon, onion, butter, and egg, served with brown gravy and currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Liver and veal match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 392 recipes. Both carry enoic acid, which smells butter, cheesy. The science ↓

Roasted Calf's Liver

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash and wipe the liver.

Stuff and roll

  1. Cut a long hole in the liver and stuff it with bread crumbs, anchovy, bacon, onion, salt, pepper, butter, and egg.

  2. Lard the liver and wrap it in veal caul if using.

Roast and serve

  1. Roast the liver in a preheated oven at 350°F (175°C) until cooked through.

  2. Serve with brown gravy and currant jelly.

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 + vealtop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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

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

  5. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

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 and carries the stuffing while it roasts.
Bread crumbs
Absorb moisture from the stuffing so it stays soft rather than running out.
Egg
Binds the stuffing so it holds together when sliced.
Fat bacon
Adds fat that keeps the lean liver moist and adds savoury flavour.
Butter
Adds richness and moisture to the stuffing.

The step that matters

Roast the liver until cooked through. Liver is easy to overcook, which makes it dry and grainy. Cooking only until it is just done keeps it tender, and the stuffing needs enough heat to set.

Swap the onion

How well each one fits the dish's main ingredients (liver, bread, anchovy, pepper, butter, egg, veal):

  1. Capsicumfits about as well
  2. Asparagusfits about as well
  3. Onionthe original
  4. Tomatofits about as well

Fit is the average pairing score against liver, bread, anchovy, pepper, butter, egg, veal. 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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