Calf's liver Berlin style

1. Clean the calf's liver, remove the membranes and cut it into finger-thick slices.

2. Cut the apples into thick rings and the onions into rings.

3. Fry the onions in butter in a pan until golden brown, remove them, then brown the apple rings on both sides.

4. Dredge the liver slices in flour just before frying (salt only at the end).

5. Fry the liver in hot butter for 2 minutes per side until browned outside but still pink inside, then season with salt and pepper.

6. Crown the liver with the fried onions and apples and serve with mashed potatoes.

Tip: Never salt liver before frying or it dries out and toughens - only in the pan, at the end.