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Gebratene Kalbsleber auf Beliner Art,
Berlin Style Liver, Germanic

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1/2 stick butter
2 onions, cut into thin slices of onion rings
1 1/2 lbs. cooking apples, peeled, cored and sliced
freshly ground black pepper
1 lb. calves' liver, cut into 1/4 inch slices

Melt the butter in a frying pan. Fry the onion rings and apple slices until they are light brown. Season with salt and pepper. Set aside and keep hot.
Dust the liver slices with flour. Fry them in the remaining butter, allowing approximately 2 minutes each side. Do not overcook.
Serve the liver slices garnished with the apples and onions.

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