Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

250 g Spleen (8 3/4 oz) 2 tb Flour
1 Onion, chopped 1 1/2 l Water or meat broth (approx.
A small bunch parsley, -1 1/2 qts)
-chopped Salt to taste
50 g Butter (3 1/2 Tbsp) Pepper to taste

Combine half of the parsley with the onion, and lightly brown in
butter. Stir in the flour, and then add water or broth. Scrape the
spleen, and then add it to the pot. Briefly bring to a boil, then
add salt and pepper. Add the remainder of the parsley just before
serving.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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