6 slices of calves liver 2 large onions 2 ounces of butter 1/2 cup of red wine (cooking or non-alcoholic) 1 tablespoon of parsley bay leaf 1/2 teaspoon of thyme Flour Salt Pepper
Cut onions into 1/2 inch slices and separate the rings. Place into ovenproof casserole with 1 ounce butter, wine, spices and salt and pepper, and 1/2 cup water. Cover and bake in moderate oven (350ºF.) for 30 minutes. Coat liver with flour, place on top onion slices and dot with remaining butter. Cover and bake for 30 minutes, basting 2 or 3 times with sauce in casserole. Remove cover and continue baking for another 10 minutes.
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