Categories: Soups/stews, German 
      Yield: 4 servings 
  
    250 g  Spleen (8 3/4 oz)                   2 tb Flour 
      1    Onion, chopped                  1 1/2 l  Water or meat broth (approx. 
           A small bunch parsley,                   -1 1/2 qts) 
           -chopped                                 Salt to taste 
     50 g  Butter (3 1/2 Tbsp)                      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