Calf's Liver with Port Wine Sauce

4 bacon slices
1/3 cup all purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon ground dried thyme
12 ounces sliced calf's liver
1 small onion, chopped
1/4 cup canned beef broth
1/4 cup Port wine
2 tablespoons red wine vinegar

Cook bacon in heavy large skillet over medium-high heat until crisp.
Transfer bacon to paper towel to drain. Discard all but 2 tablespoons
fat from pan. Crumble bacon.

Combine flour, salt, pepper and thyme in shallow dish. Add liver and
turn to coat; shake off excess. Heat fat in skillet over medium-high
heat. Add liver and cook until tender and brown on both sides, about
5 minutes. Transfer liver to plate; cover with foil and keep warm. Add
onion to skillet and sauté until golden, about 5 minutes. Mix in broth,
Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes.
Season to taste with salt and pepper. Pour sauce over liver. Sprinkle
with bacon and serve.

Serves 2.

Bon Appétit, October 1992
Christine Swanson: Santa Monica, California