Bloggist > wrote:

> Buy beef casings of butcher. Make a filling of fat, flour (using one-third
> cup fat to one cup flour) and chopped onions. Season well with salt and
> pepper, cut them in short lengths, fasten one end, stuff and then fasten the
> open end. If they are not already cleaned the surface exposed after filling
> the casing is scraped until cleaned after having been plunged into boiling
> water. Slice two large onions in a roasting-pan, and roast the kischkes
> slowly until well done and well browned. Baste frequently with liquid in the
> pan.
>
> Vintage recipes from "The International Jewish Cookbook", 1918

Thankfully, food and cooking has come a long way since then.
These sound disgusting.

-sw