Peel, wash and chop the potatoes and carrots. Cook in boiling salted water for about 20 minutes. In the meantime, clean and wash the liver and pat dry with kitchen paper. Cut thick pieces possibly a little flatter. Turn the pieces in flour and tap them lightly.
Clean and wash spring onions and cut into rings. Wash the apples, cut out the core. Cut apples into rings and sprinkle with lemon juice. Wash thyme, dab dry, remove leaves and chop. Heat 1 tablespoon of fat in a large coated pan. Fry the liver for about 2 minutes on each side. Season with salt and pepper. Also heat the remaining fat. Steam spring onions and apple rings for 2-3 minutes, season with thyme. Drain the vegetables.
Fry the liver for about 2 minutes on each side. Season with salt and pepper. Also heat the remaining fat. Steam spring onions and apple rings for 2-3 minutes, season with thyme. Drain the vegetables. Press them through a large press directly onto a preheated plate. Serve with liver and apple mixture