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Maryland Baked Liver

Yield 4 servings


  • 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

How to Make It

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

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

  3. 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.

  4. 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.

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