Dec
09
Take it outside Christmas morning and jump on it with both feet
Three remaining parts of the hog deserve brief mention. One, the tail, is a most delectable morsel when roasted in an oven or over an open fire. Two, the hog’s spleen, sometimes called the milt (German), is a tasty delicacy when roasted and sprinkled with salt. Immediately after its removal, along with the viscera en [...]
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