Peel, core the apples and cut them into thin slices.

Add to a bowl and sprinkle with lemon juice.

Peel and cut the onions into halves, then slice them finely.

Melt butter in a pan and fry the apples for a couple of minutes and set aside.

In the same pan fry the onion slices and fry until soft and brown.

In the meantime, rinse the liver and pat dry with a paper towel.

Add the flour to a shallow plate and coat all liver slices on both sides.

Heat Butterschmalz or butter in a large pan on medium high and fry liver on both sides.

Sprinkle with marjoram and season with salt and pepper.