Maryland Baked Liver

Oxmoor House
4 servings


+ Add To Shopping List
3 slices bacon
1 medium onion, chopped
3 whole cloves
1 clove garlic, minced
2 tablespoons chopped fresh parsley
Pinch of dried whole savory
Pinch of dried marjoram leaves
Pinch of dried whole thyme
1 pound thinly sliced calves' liver
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
1/4 cup beef broth
1 tablespoon all-purpose flour
1/4 cup Madeira or other sweet wine
Chopped fresh parsley


Cook bacon in a large skillet until crisp; remove from skillet, reserving drippings. Crumble bacon, and set aside.

Sauté onion, cloves, garlic, 2 tablespoons parsley, and spices in bacon drippings until onion is tender. Remove and discard cloves.

Place liver in a 10- x 6- x 2- inch baking dish. Spoon onion mixture evenly over liver; sprinkle with bacon, salt, and pepper. Add beef broth. Cover with aluminum foil; bake at 350° for 45 minutes. Transfer liver to a warm serving platter; reserve pan drippings.

Combine flour and a small amount of water to form a smooth paste. Stir into reserved pan drippings. Add wine. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour gravy over liver. Sprinkle with chopped parsley.

Created date

February 2010