For the glazed calf’s liver, clean the liver well and remove the skin. Cut into 8 smaller or 4 larger cutlets. Season the cutlets with salt and pepper.
Heat some clarified butter or oil in a large frying pan and sear the slices of veal liver very briefly on all sides over high heat, then turn down the heat completely and allow the liver to cook slowly while repeatedly basting with gravy. At the end, the liver should still be pink inside, otherwise it will become hard. Lift out and keep warm.
Pour off excess fat from the pan, dust with a little flour, stir through and deglaze with beef broth. Let boil down vigorously. Then reduce heat, stir in cold butter flakes, add calf’s liver and let the escalopes steep very briefly in the sauce, but never let them boil any longer. Repeatedly baste the liver with juices.
Serve the glazed veal liver on warmed plates with apple slices fried in butter, crispy bacon and mashed potatoes.