Calf's Liver with Apples and Onions

1. 1

   In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat.

2. 2

   To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden.

3. 3

   Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden.

4. 4

   Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened.

5. 5

   Transfer the mixture to a heated platter.

6. 6

   In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it saute the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within.

7. 7

   Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.

* Per serving · 4 servings · Values may vary.

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