Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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