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