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

"Sqwertz" > wrote in message
...
> 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

That's an awful rendition for kishka (stuffed derma) but even the best
versions are heart burn/attack city. Kishka is typically served more as a
condiment, one can hardly call it a food (it's like eating chichirone) very
tasty but not good for you, a small slice or two fried crisp accompaniying
braised brisket with gravy. There's a better recipe in Molly O'Neill' New
York Cookbook, pg. 16. I don't feel like typing the complete recipe as I
seriously doubt you will make it, and I don't think that one is very good
either... and I bet one can find various versions on the net... there are as
many versions as with any other sausage... read through a bunch and then
pick, choose, and refuse to suit. The sausage is supposed to be poached for
about an hour, then cooled. The individual links are baked crisp in a glass
dish with chicken schmaltz and sliced onion or sliced (1/2") and fried crisp
in chicken schmaltz. Along with the onion I like to add matzo meal, grated
carrot, pureed garlic, paprika, and some grated potato. The fat blended in
should be good beef suet and chicken schmaltz. I don't eat this anymore,
neither should anyone over 40. When I was a teen I used to eat sliced
kishka sammiches on seeded rye with mustard, Dr, Brown's Cel-Ray Tonic, and
a side of cherry peppers.