Recipe - Milzsuppe (Spleen Soup)

250 g Spleen (8 Three fourths oz)
1 Onion, chopped
A small bunch parsley,
chopped
50 g Butter (3 One half Tbsp)
2 tablespoon Flour
1 One half l Water or meat broth (approx.
1 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini