• Cooking Time: 3 hours
  • Servings:
  • Preparation Time:


Photo of Zelma Levin, age 14.

A miltz is the cow’s spleen. The cooked texture is like a very tender liver.

You can get an old, ethnic butcher to make the pocket.

Miltz is not for calorie or cholesterol watchers.

Kosher (meat).


  • Miltz:
  • 1-1/2 to 1-3/4 lb beef spleen (miltz)
  • Soup Ingredients:
  • Water
  • Few cloves garlic
  • Sliced onions
  • Parsley
  • Celery or any other vegetable
  • Leftover gravy
  • Stuffing Ingredients:
  • 1 large onion, ground or chopped
  • 1 C beef suet (or 3/4 C rendered fat)
  • 1-1/2 C flour
  • 3 heaping T dry bread crumbs (2 slices dry bread)
  • 2 round T steel cut oats
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika


  • Directions: Pocket
  • Remove outer covering (fat & heavy skin) of beef spleen.
  • Be careful, as miltz tears easily.
  • Wash and dry with paper towel.
  • Use long, sharp knife.
  • From one end, ease knife to about 2” from other end.
  • Wiggle knife to one side (about 1” from side), then turn knife over (still inside), and cut toward other side.
  • Try to stay in middle (dorsal­-ventrally), but if cut, go ahead. Later sew it up.
  • Directions: Soup
  • Boil together water, few cloves garlic and sliced onions, parsley, celery, or any other vegetable or leftover gravy.
  • Directions: Stuffing
  • Cut pocket in miltz and stuff, sewing any holes and ends with a large needle and heavy white thread.
  • Using a large spoon, scrape out as much as possible of inside (after pocket is made). This will be 3 or 4 tablespoons.
  • Grind beef suet, then onion.
  • Combine with rest of stuffing ingredients.
  • Directions: Assembly
  • Simmer miltz in soup about 1-1/2 hours
  • If desired put roast in tomato gravy or brown in oven with a little fat (additional 1 to 1-1/2 hours).

Categories: Beef  Dinner  Jewish  Kosher  Main Dish  Misc. Soup/Stew  Soup 

Author Credit: Zelma Levin Goldstein

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