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Cubbub of Fat Livers with Oysters

Skewered livers and oysters broiled in butter, served with buttered gravy and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Oyster and anchovy work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 603 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Cubbub of Fat Livers with Oysters

Ingredients

Directions

Prepare

  1. Cut the livers into equal sizes.

  2. Season the livers and oysters with sweet herbs, spices, and salt.

  3. Dip the livers in egg yolks, then roll in breadcrumbs.

Cook and serve

  1. Thread the livers and oysters onto silver skewers.

  2. Broil the skewers in buttered paper or a case.

  3. Serve with buttered gravy and lemon juice, garnished with lemon slices.

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. Oyster + anchovytop 8% of all pairs
    Smell alikemoderate
    Cooked together603 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Anchovy + crayfishtop 9% of all pairs
    Smell alikemoderate
    Cooked together61 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + crayfishtop 11% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: anethole (sweet, anise).

  4. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Liver + anchovytop 12% of all pairs
    Smell alikelow
    Cooked together199 recipes

    Shared aroma: hexanol (green, fruity).

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

What each ingredient does

Livers
Provide the rich, tender meat that forms the core of each skewer.
Oysters
Add a briny, savoury flavour that contrasts with the rich livers.
Egg yolks
Bind the breadcrumbs to the livers so the coating adheres during cooking.
Breadcrumbs
Form a crisp coating that browns when the skewers are broiled.
Butter
Adds fat and richness, helping the coating brown and the paper or case stay flavourful.

The step that matters

Dip the livers in egg yolks, then roll in breadcrumbs. The egg yolk must coat the livers evenly so the breadcrumbs stick; bare patches will dry out or fall off under the broiler.

“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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