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Stuffed Derma/Kishke I (M, TNT)
Source: "So Eat, My Darling - A Guide to the Yiddish Kitchen"
Serves: 8

2 feet beef casing
1/4 cup chicken fat
1 medium onion, minced
3/4 cup flour
Salt and pepper to taste
2 tbsp. bread crumbs
Boiling salted water

Preheat oven to moderate 350°F.

Wash and clean the beef casing inside and out, Scrape off fat with dull knife. Cut into 8" lengths.

Sew up one end of each section. In a small skillet melt the chicken fat and sauté the onions until lightly browned.

In a mixing bowl, sift together the flour, salt and pepper. Add the bread crumbs and melted chicken fat with the onions. Mix well and loosely stuff each section of the beef casing. (Be careful not to overstuff.) Sew up the other end. Shake and rinse off any flour from the surface.

Immerse in boiling water for 3-5 minutes and drain.

Arrange derma in a shallow greased baking dish and bake 1-1/2 to 2 hours or until well browned. Baste frequently with the pan drippings.

Variation: Kishke is traditionally served with cholent or carrot tzimmes and is usually cooked in the same pot. For this procedure, follow step 1 - 5 of the above recipe, then either stew overnight with cholent or bake in casserole dish with tzimmes.

Posted by Rina Perry

Nutritional Info Per Serving: N/A