Recipe - Fried Melt

1 Fresh pork melt (spleen)
Flour
Salt and freshly ground
pepper to taste
Brown lard

Cut melts into 1 1/2inch cubes after thoroughly rinsing. Roll in flour to
coat well. Melt lard in a cast iron skillet until it begins to smoke. Dump
in the meat. Stir constantly but gently until the flour is browned in the
hot lard. Add salt and pepper. Continue cooking for a few minutes until
melt is cooked (much like liver). Serve hot.

NOTE: The spleen is much like the liver in taste, but a bit more delicate.
It also has a much lighter and finer texture without gristle or strings. If
you like liver, you will love melts. It is also great for campfire
cooking.

John Hartman
Fall Harvest Festival
George Rogers Clark
Historical Association
Springfield, Ohio
1 October 1996
Posted to MMRecipes Digest by "John M. Hartman" Hartman@indy.net on Mar
26, 1998