Liver with Apples and Bacon

A dinner recipe found in “Gode, Gamle Oppskrifter” (Good,
Old-fashiond Recipes) in the “Ingrids Beste” (Ingrid’s Best) series published by Gyldendal in 1991

Liver with Apples and Bacon

Beef and lamb liver is well suited for this dish. Lamb liver may have a slightly drier texture than beef’s, but many people still like lamb liver the best. Do not fry the liver slices for too long. They should be pink and soft in the center. If you’re fond of onions you can cut an onion in slices and fry them in butter or margarine before placing them on top of the liver slices.

4 servings

8 thick slices of bacon
2 tablespoons butter or margarine
4 thick slices of beef or lamb liver,
about 125 g / 4,5 oz each
3 tablespoons flour
1 teaspoon salt
1/4 tsp pepper
4 small apples


[1] Fry the bacon slices light brown and crispy in some of the butter or margarine. Put them on kitchen paper to drain off.

[2] Rinse the liver slices under cold water. Pull off the outside membrane and wipe the slices with kitchen paper.

[3] Mix flour, salt and pepper in a plastic bag. Put the liver slices in the bag and turn it between your fingers making sure the slices get covered all over with the flour mixture.

[4] Put some butter or margarine in the frying pan. Shake the liver slices to remove excess flour and put them in the pan and fry them on medium heat for 2-3 minutes on each side. Place the fried liver on a plate and keep warm.

[5] Peel the apples. Cut them into wedges and cut away the core. Rinse and wipe the frying pan and allow the apple wedges to saute for a few minutes in the rest of the butter or margarine.

[6] Distribute liver, bacon and apple wedges on plates. Server with boiled, mashed or stewed potatoes.

Juicy, roast liver with fried bacon slices and apple bites is top both in taste and nutritional content.