Baked Liver And Onions
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried thyme||1 Teaspoon|
|Ground black pepper||1|
|Beef liver slices||4|
Slice onion thickly, place in base of an ovenproof dish and dot with butter.
Pour in wine and water, add parsley, bay leaf, thyme, salt and pepper.
Cover and cook in a moderate oven for 30 minutes.
Coat liver with flour and place on top of onion slices.
Cover and bake for 30 minutes, baste with liquid occasionally.
Remove cover and bake for a further 10 minutes.