Fried melt

Yield: 6 Servings

Measure Ingredient
1 \N Fresh pork melt (spleen)
\N \N Flour
\N \N Salt and freshly ground pepper to taste
\N \N Brown lard
\N \N John Hartman
\N \N Fall Harvest Festival
\N \N George Rogers Clark
\N \N Historical Association
\N \N Springfield, Ohio
\N 1 October 1996

Cut melts into 1½-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.

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