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Hashed Liver

A dish of finely chopped cold fried liver seasoned with butter, salt, and pepper, served on brown buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Hashed Liver

Ingredients

Directions

Prepare

  1. Chop the cold fried liver finely.

  2. Warm the liver in just enough water to moisten it slightly.

  3. Add butter, coarse sea salt, and black pepper to season highly.

Serve

  1. Serve on tiny triangles of brown buttered toast.

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

Cold fried liver
Forms the main body of the hash and carries the flavour of the dish.
Butter
Adds richness and a fat-based flavour to the chopped liver.
Brown buttered toast
Provides a crisp, toasted, nutty base for serving the hash.

The step that matters

Warm the liver in just enough water. Too much water makes the chopped liver soggy and steams it rather than keeping a moist, crumbly texture. Adding only a small amount moistens the pieces gently without diluting their flavour.

“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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