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.