Please do not be deterred; spleens are a joy to cook with and eat, and the texture is not dissimilar to liver.
Eat with very thinly sliced raw red onion and cornichons (make your own here).
1 Pig’s Spleen
Freshly Ground Black Pepper
4 Sage Leaves
2 Slices of Smoked Lean Bacon, not too thin with rind removed
Chicken Stock, enough to just cover spleen
- Lay your spleen out flat (it is a very neat and easy-to-use organ), and season with salt and pepper.
- Place your sage leaves along it, then the bacon lengthwise, roll it up, and skewer it.
- Place in an ovenproof dish, cover with the chicken stock, put in a medium 350° F oven for 1 1/2 hours, then let cool in the stock.
- When cold, it is ready to eat; you can keep it in the stock until you need it.
Remove the skewer and slice into three or four slices so you get a cross section of spleen and bacon spiral.
Recipe taken from The Whole Beast by Fergus Henderson and can be purchased here.