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Fowls’ Livers Grilled

Grilled livers skewered with bacon and coated in bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Fowls’ Livers Grilled

Ingredients

Directions

Prepare

  1. Soak the livers in cold water for 2 hours, then drain.

  2. Season the livers with pepper, salt, and sweet oil.

  3. Cut the bacon into small squares.

Assemble and cook

  1. Skewer a piece of liver and a square of bacon alternately.

  2. Roll the skewered livers and bacon in bread crumbs moistened with raw egg.

  3. Grill the skewers over medium heat until cooked.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Liver + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together731 recipes

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

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

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

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

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

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

What each ingredient does

Fowls' livers
Form the main body of the skewers, giving a soft, rich texture when cooked.
Bacon
Adds fat and salty flavor, keeping the livers moist as the fat renders over heat.
Bread crumbs
Form a crisp coating that browns on the grill and gives the skewers some structure.
Raw egg
Binds the bread crumbs so they stick evenly to the liver and bacon.

The step that matters

Grill the skewers over medium heat until cooked. Liver turns dry and grainy when overcooked, while undercooked liver is unsafe to eat. Medium heat cooks the centre through while the coating browns gradually without burning.

“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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