Maryland Baked Liver

• 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

1. Cook bacon in a large skillet until crisp; remove from skillet, reserving drippings. Crumble bacon, and set aside.
2. Saute 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 350u0b0 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.

bacon, onion, cloves, clove garlic, parsley, marjoram leaves, thyme, salt, pepper, red pepper, beef broth, flour, madeira, fresh parsley

Taken from www.myrecipes.com/recipe/maryland-baked-liver (may not work)