| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Historical | Pork, Reinactment, Main dish, Innards | 6 | Servings |
INGREDIENTS
| 1 | Fresh pork melt (spleen) | |
| Flour | ||
| Salt and freshly ground pepper to taste | ||
| Brown lard | ||
| John Hartman | ||
| Fall Harvest Festival | ||
| George Rogers Clark | ||
| Historical Association | ||
| Springfield, Ohio | ||
| 1 | October 1996 |
INSTRUCTIONS
Cut melts into 1 1/2-inch 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. Posted to MM-Recipes Digest by "John M. Hartman" <Hartman@indy.net> on Mar 26, 1998
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”