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Calf's Liver— Fried

Fried slices of calf's liver coated in corn meal or crumbs and cooked in pork gravy or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Liver and pork are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,606 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Calf's Liver— Fried

Ingredients

Directions

Prepare

  1. Cut the calf's liver into thin slices.

  2. Wash and drain the slices.

  3. Roll the slices in corn meal or cracked crumbs.

Fry

  1. Fry in fresh or salt pork gravy or butter.

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 + porktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  2. Corn + porktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,069 recipes

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

  3. Liver + corntop 26% of all pairs
    Smell alikemoderate
    Cooked together43 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

Calf's liver
Forms the main body of the dish, becoming firm on the outside as it fries.
Corn meal or cracked crumbs
Coats the slices, forming a crisp, browned crust when fried.
Fresh or salt pork gravy or butter
Conducts heat to the slices and browns the coating, adding richness and flavour.

The step that matters

Frying the coated slices. Thin liver cooks quickly, and overcooking makes the proteins tighten, leaving it dry and tough. Frying over steady heat browns the coating before the inside overcooks.

“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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