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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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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