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Fried Calf's Liver

Fried slices of calf liver seasoned with pepper and salt, coated in flour, and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Calf's Liver

Ingredients

Directions

Prepare

  1. Cut the calf's liver into slices.

  2. Season the slices with pepper and coarse sea salt.

  3. Dredge the seasoned liver in flour.

Cook and serve

  1. Fry the liver in lard until browned and cooked through.

  2. Serve the liver with its gravy.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Liver + flourtop 28% of all pairs
    Smell alikelow
    Cooked together1,418 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Calf's liver
Is the main protein, cooked through to become tender and firm.
Flour
Forms a thin coating that promotes browning and crisp edges when fried.
Lard
Conducts heat for frying and adds richness and browning to the surface.

The step that matters

Fry the liver in lard until browned and cooked through. Liver overcooks quickly and turns dry and grainy, so it should be fried briefly over steady heat. Keeping the lard hot enough gives a browned crust before the interior 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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