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Fat Livers in Cases

A dish of livers baked in a case with butter, pepper, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Liver and butter are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,065 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Fat Livers in Cases

Ingredients

Directions

Prepare the livers

  1. Scald the livers for a few minutes to remove any bitterness.

  2. Lay them on a cloth to dry.

Assemble

  1. Butter a tart dish and place the livers inside.

  2. Sprinkle with pepper and coarse sea salt.

Bake and serve

  1. Bake in the oven for about ten minutes.

  2. Prepare a case to fit the dish, then add the liver and its juices into the case.

  3. Place the dish with the case back in the oven for a few minutes.

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 + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Livers
The main ingredient, whose soft, rich texture forms the body of the dish.
Butter
Adds fat and flavour and helps keep the livers moist while they cook.

The step that matters

Scald the livers briefly. A short scald helps remove bitter compounds from the livers. Scalding too long can toughen them and make the texture grainy, so timing matters.

“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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