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Calf’s Liver with Apples and Onion Rings

Perfect for a light family supper this tasty German dish of liver with apples and onions may be served with French fried

or mashed potatoes.

6 oz. butter 2 lb. tart apples, peeled, cored and sliced into {-inch rings

4 medium-sized onions, thinly

sliced and pushed out into rings

5 teaspoon salt

½ teaspoon black pepper

2 oz. seasoned flour, made with 2 oz. plain flour ½ cup all-purpose flour, ½ teaspoon salt and { teaspoon black pepper ½ lb. calf’s liver, cut into {-inch slices

Preheat the oven to very cool 250°F (Gas Mark , 130°C).

In a large frying-pan, melt

2 table-spoons of the butter over moderate heat. When the foam subsides, add one-third of the apple rings to the pan. Cook the rings for 3 to 4 minutes or until they are golden brown on both sides.

Using a slotted spoon, transfer the apple rings to an ovenproof plate. Cover with aluminium foil and place the plate in the oven.

Cook the remaining apple rings in the same way, using additional butter as required. Add the rings to those being kept

warm in the oven.

Melt another 2 ounces of the butter in the frying-pan. When the foam subsides, add the onion rings, salt and pepper. Fry the onion rings for 8 to 10 minutes or until they are golden brown. Transfer them to the ovenproof plate with the apple

rings.

Sprinkle the seasoned flour on to a plate and coat each slice of liver with the flour, shaking off any excess.

Add the remaining butter to the pan and melt it. When the foam subsides, add the liver slices and fry them for about 2

minutes on each side, or until they are light brown.

Transfer the liver to a warmed serving dish. Remove the apples and onions from the oven and arrange them decoratively on the liver. Serve at once.

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