Name: Ball Curry of Liver and Udder
Ingredients: 1 pound liver; 1 pound udder; pepper to taste; coarse sea salt to taste; herbs to taste; ½ cup bread crumbs; 1 egg

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

Thoroughly wash and parboil the liver and udder.
Cut them into pieces and pound them to a pulp in a mortar.

Form the balls

Mix the pulp with pepper, salt, herbs, bread crumbs, and the egg.
Form the mixture into balls.

Cook

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.

Bread + eggtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Liver + breadtop 16% of all pairs

Smell alikemoderate

Cooked together731 recipes

Shared aroma: 2-nonenal (fatty, green).
Pepper + breadtop 16% of all pairs

Smell alikemoderate

Cooked together20,964 recipes

Shared aroma: 2-nonenal (fatty, green).
Liver + peppertop 21% of all pairs

Smell alikemoderate

Cooked together2,375 recipes

Shared aroma: 2-nonenal (fatty, green).
Liver + eggtop 28% of all pairs

Smell alikelow

Cooked together1,177 recipes

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