Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and water. Cover and bake at 180ºC in oven for 30 minutes. 3. Shallow fry floured liver slices quickly to color only, lay them on top, cover, and bake 10 minutes at same heat, basting two or three times with red wine mixture. 4. Remove cover, bake further 5 minutes, then serve. Recipe from The Graham Kerr Cookbook.