This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.

1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
Dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
Minced parsley

Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.

Drain liver; strain. Reserve wine mixture. Pat liver dry.

Heat oil in 12-inch skillet until hot. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain.

Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet.

Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Simmer uncovered until liquid is reduced to about 1/4 cup.

Pour sauce over liver; sprinkle with bacon and parsley.

Yields 4 servings.