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Fried Bacon and Liver

A dish of fried bacon and liver served with a thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Liver and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,418 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Bacon and Liver

Ingredients

Directions

Prepare the bacon

  1. Trim the rind from the bacon and cut it into serving pieces.

  2. Melt dripping in a frying pan, add the bacon, and fry gently until cooked, turning once.

  3. Keep the cooked bacon warm on a hot dish.

Fry the liver

  1. Fry the liver in the bacon fat, turning when done on one side; cook in a single layer.

  2. Check if the liver is done by cutting a piece; it should be brown throughout.

  3. Place the liver in the center of the dish with the bacon around it.

Make the gravy and serve

  1. Mix 2 teaspoons of flour with ½ cup of water, pour into the frying pan, season, and stir until it boils and thickens.

  2. Strain the gravy over the liver and serve hot.

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 + flourtop 28% of all pairs
    Smell alikelow
    Cooked together1,418 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Thickens the pan juices into a smooth gravy as it boils.
Bacon
Adds salty, savoury fat and flavour to the pan and the dish.
Liver
Forms the main body of the dish, browning on the outside as it cooks.

The step that matters

Cooking the liver through. Liver turns tough and grainy when overcooked, but undercooked liver is unsafe. Cutting a piece to check that it is brown throughout, with a single layer in the pan, helps it cook evenly.

“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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