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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