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Kishka

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      Title: KISHKA
 Categories: Beef, Jewish
      Yield: 6 Servings
 
      9    Feet of clean beef casings.
           -(Buy at a Kosher butcher if
           -you can find one)
      2 c  Flour
      1 c  Matzo meal (available at
           -local supermarket)
  1 1/2 ts Salt
    1/4 ts Pepper
      1 c  Melted schmaltz (chicken
           -fat) or chopped suet
 
  Kishka
  
  salt and pepper
  
  Wash casings in cold water and cut into 12 inch
  lengths. Tie one end of each length tightly with white
  sewing thread. Turn casings inside-out. Combine flour,
  matzo meal, seasonings and schmaltz or suet. Fill each
  casing loosely with this stuffing and tie the
  remaining end. Drop into rapidly boiling water and
  boil 10 minutes. drain. When cool enough to handle,
  scrape fat off the casings with the dull edge of a
  knife. Drop into rapidly boiling water (about a
  gallon) to which has been added 1 tblspn salt and at
  least 1 teaspoon pepper. Reduce heat and simmer
  uncovered for 3 hours.  Remove from water. Brown for 1
  hour around a roast or roasting poultry. (You can also
  refigerate and then slice pieces about 1 inch thick
  and fry them--on both sides.)
 
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