5 tbsp. butter (more or less)
2 onions, sliced
1 lb. calf liver, sliced
1/2 tsp. marjoram
2 apples, chopped
1 c. apple juice or apple wine
Salt and pepper

Saute onion in butter until transparent. Add the liver and apples. Cook until brown on outside, pink on inside. Pour in the juice, cover and simmer 5 minutes. Season with salt, pepper and marjoram. Make a sauce by adding some heavy cream to pan.