1-1/2 to 1-3/4 lb beef spleen (miltz)
Few cloves garlic
Celery or any other vegetable
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
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.
Boil together water, few cloves garlic and sliced onions, parsley, celery, or any other vegetable or leftover gravy.
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.
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).
Pairs Well With
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.