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Ragout of Liver

A ragout of liver made with dripping, onion, parsley, bacon, butter, flour, water, lemon, pickle, and curry powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Ragout of Liver

Oven, in the book's wordsA good oven

Ingredients

Directions

Fry the liver

  1. Heat the dripping in a frying pan.

  2. Add the sliced onion, chopped parsley, and minced bacon, and cook until hot.

  3. Add the liver pieces and fry until brown, turning often.

  4. Remove the liver and keep warm in a covered dish.

  5. Strain the gravy.

  6. Rinse the frying pan.

Make the sauce

  1. Return the pan to heat with the gravy and butter mixed with browned flour, and stir until smooth.

  2. Gradually thin with boiling water and lemon juice.

  3. Add the minced pickle and curry powder, and boil sharply.

Serve

  1. Pour the sauce over the liver and cover.

  2. Let stand for 10 minutes before serving.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Liver
Forms the main body of the ragout, browning on the outside while staying tender inside.
Browned flour
Thickens the gravy so it coats the liver rather than running thin.
Butter
Adds richness and fat that smooths the sauce and carries flavour.
Onion
Softens and sweetens as it cooks, adding savoury depth to the sauce base.
Lemon juice
Adds acidity that brightens the rich, fatty gravy.

The step that matters

Frying the liver until brown. Liver cooks quickly and turns firm and dry if overcooked. Turning it often browns the outside evenly while keeping the inside tender, so it should be removed as soon as it is browned.

Swap the onion

How well each one fits the dish's main ingredients (parsley, liver, butter, flour, lemon):

  1. Shallotfits better
  2. Chivefits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against parsley, liver, butter, flour, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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