Ingredients:

½ teaspoon salt 2.5ml
1 bay leaf, crumbled
1 teaspoon thyme 5ml
1¼ lb Veal Liver 625g (in one piece)
1½ cup dry red wine 375ml
freshly ground black pepper
1 tablespoon flour 15ml
2 tablespoons butter 30ml
1 onion, finely chopped
2 tablespoons sugar 30ml

Instructions

Combine the salt, pepper, bay leaf, thyme and flour and rub into the Veal Liver.Heat the butter and sauté the liver and onions over moderately high heat until Veal Liver is brown.Add the wine and sugar.
Reduce heat.Cover and simmer slowly for 1 hour.Slice the liver and arrange on a warm serving dish.
Cook the liquid over high heat until reduced by half.Strain and pour over the sliced liver.