GEFILLTE MILZ (MILT)
This classic Jewish dish, Gefillte Milz (Stuffed Milt), offers a unique and savory flavor profile. The milt, or spleen, is carefully cleaned and stuffed with a flavorful mixture of bread, eggs, and spices, then either boiled or baked. The result is a rich, comforting, and satisfying dish, perfect for a special occasion or a hearty meal.
Ingredients
- 1 pound Milt (Spleen)
- 1 cup Bread, dried and crumbled (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (or goose fat or vegetable shortening) (Originally suet or goose oil. Substituted with butter for modern preference. Can also use vegetable shortening.)
- 1/4 cup Onion, finely chopped (Quantity estimated (not specified in original recipe))
- 2 large Eggs
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/8 teaspoon Nutmeg, freshly grated
- 1/8 teaspoon Thyme, dried (optional)
- 1/8 teaspoon Ground ginger (optional)
- 2 tablespoons Fat (butter, goose fat, or vegetable shortening) for browning (Quantity estimated (not specified in original recipe))
Instructions
- 1Carefully clean the milt by removing the thin outer skin and any fat particles. Make an incision through the center, being careful not to cut through the bottom skin. Scrape out the flesh with a spoon, leaving the milt intact, and place the scraped flesh in a bowl.
- 2Soak the bread in water, then dry it in a pan with heated butter (or goose fat or vegetable shortening). Add the chopped onion and cook until softened.
- 3Add the dried bread and onion mixture to the scraped milt flesh. Add the eggs, salt, pepper, nutmeg, and thyme (if using), and ginger (if using). Mix thoroughly with your hands. Fill the milt lengthwise with the mixture, and sew it closed. Prick the stuffed milt with a fork in several places to prevent bursting during cooking.
- 4You can either parboil the stuffed milt in soup for about 20 minutes, then brown it in a pan with heated fat. Alternatively, form the mixture into a ball and bake it in a preheated oven at 350°F (175°C) for 30 minutes, basting with fat occasionally, until a hard crust forms.