- 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
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.