Sauteed Liver With Apples And Onions

• 1 1/2 lb. calf or beef liver (1/4-inch thick slices)
• 1 c. milk
• 8 to 12 slices bacon or 8 Tbsp. margarine
• 4 medium onions, thinly sliced
• 1/3 c. flour
• 1 1/8 tsp. salt
• 1/8 tsp. pepper
• 2 to 3 medium red apples
• parsley

1. Wash liver.
2. Place in shallow pan.
3. Add milk, turning slices to coat well.
4. Refrigerate 1/2 hour.
5. Fry the bacon in large skillet. (May use margarine instead of bacon, if desired.)
6. Add onion and 1/8 teaspoon salt.
7. Cook over low heat, stirring occasionally until onions begin to brown, about 15 minutes.
8. Meanwhile, drain liver well.
9. Combine flour, 1 teaspoon salt and the pepper.
10. Use to coat liver well.
11. Wash and core apples.
12. Trim ends and cut each crosswise into 3 slices.
13. Add to skillet with onion and cook until tender and golden on each side, about 10 minutes.
14. In separate skillet, heat butter or margarine to cover bottom.
15. Add liver slices and saute until golden brown on each side, 3 to 4 minutes per side.
16. Serve garnished with parsley.
17. Makes 4 to 6 servings.

beef, milk, bacon, onions, flour, salt, pepper, red apples, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772726 (may not work)