Try this Fried Melt recipe, or contribute your own.
Suggest a better descriptionCut 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. John Hartman Fall Harvest Festival George Rogers Clark Historical Association Springfield, Ohio 1 October 1996 Posted to MM-Recipes Digest by "John M. Hartman"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (13g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 49 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.1mg | 0 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 12.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.