Kishke (Stuffed Derma)

KISHKE (STUFFED DERMA)

10 Preparation Time :

Categories : Ethnic Meats

Russian

Amount Measure Ingredient -- Preparation Method -- -- --

1/2 lb Beef liver

1/2 lb Beef lung

1/4 lb Ground beef

2 c Raw rice, rinsed & drained

1 T Fresh coriander, chopped

2 t Salt

1 t Pepper, or to taste

3 -ft large intestine of beef

- well cleaned and - prepared for stuffing

4 ea Ribs of celery, halved

-horizontally

1/3 c Onion, sliced

3 ea Bay leaves

1 t Peppercorns

4 qt Clear beef stock

1. Char the liver over charcoal or under a gas or electric broiler to

kosher. Cut the liver into 1/4-inch cubes. If used, boil the lung in

1/2 hour. Cool and cut into 1/4-inch cubes.

2. In a large bowl, mix together well the liver, lung ,

ground beef, rice, coriander, salt, and pepper. Sew up one end of the

intestine (derma) and stuff -- not too tightly since the rice will expand.

Sew up the opening.

3. On the bottom of a large pan, put the celery, onion, bay leaves, and peppercorns. Pour in the clear beef stock. Bring to a boil over moderate

heat and add the stuffed casting. Half-cover the pan and reduce the heat

to low. Cook for about 45 minutes or more, until the skin is tender.

Serve the kishke warm, sliced. Remove the bay leaves and serve the

10 to 12 servings. - - - - - - - - - - - - - - - - - -