Milzsuppe (spleen soup)
Yield: 4 Servings
Ingredients:
- 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.
Instructions:
-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
