Calves’ liver Berlin-style

Name: Calves’ liver Berlin-style (Kalbsleber Berliner Art)
Cuisine: German
Ingredients: 3 onions, finely sliced and separated into rings; plain (all-purpose) flour, to dust; 45 ml/3 tbsp sunflower oil; 800 g/1¾ lb calves’ liver, sliced 1cm/½in thick; pinch of freshly grated nutmeg; 50 g/2 oz clarified butter; 3 small apples, peeled, cored and sliced 1cm/½in thick; 100 ml/3½ fl oz/scant ½ cup apple juice; salt and ground white pepper; salt and ground white pepper; chopped parsley, to garnish; mashed potato, to serve

Kalbsleber Berliner Art

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

A true Berlin dish, this is very traditional and evokes memories of the city’s golden period in the 1920s. The tender liver is served with crisp fried onion, glazed apples and mashed potatoes: a great mixture of tastes and textures.

Ingredients

3 onions, finely sliced and separated into rings
plain (all-purpose) flour, to dust
45 ml/3 tbsp

Europe
Germany
Berlin
Main course

Method

Dust the onion rings with flour. Heat the oil in a pan over high heat and fry the onion rings for 1-2 minutes until crisp. Lift them out and drain on kitchen paper. Keep warm in a low oven.
Season the liver with salt, pepper and ground nutmeg and