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Liver and Bacon, Saute

Sautéed liver and bacon skewers served on toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Liver and bread work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 731 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Liver and Bacon, Saute

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Cut the liver and bacon into slices.

  2. Season the slices with pepper.

  3. Cut the seasoned slices into small squares.

  4. Alternate pieces of liver and bacon on skewers.

Cook and serve

  1. Fry the skewered pieces in boiling lard for five minutes.

  2. Slip the cooked pieces off the skewers onto toasted bread and serve immediately.

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

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

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

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

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

Liver
Provides the main meaty body and rich flavour of the dish.
Bacon
Adds fat and salty, savoury flavour that carries into the liver.
Boiling lard
Conducts heat for frying and adds fat that browns the outside of the pieces.

The step that matters

Frying the skewered pieces in boiling lard. Liver cooks quickly and turns dry and grainy if overcooked. Keeping the pieces in hot fat for only the stated time sears the outside while leaving the inside tender.

“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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