Text 11659, 63 rader
Skriven 2007-02-10 21:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Kishka
==============
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> I didn't know, until you and Michael mentioned it, that [non-Kosher]
 DS> kishka was ever made without blood.

I come across it here without blood more often than not.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Liver Kishke (Stuffed Derma)
 Categories: Offal, Russian, Jewish, Beef, Sausage
      Yield: 10 Servings
 
    1/2 lb Beef liver
    1/2 lb Beef lung (optional)
    1/4 lb Ground beef
      2 c  Raw rice, rinsed & drained
      1 tb Fresh coriander, chopped
      2 ts Salt
      1 ts Pepper
      3    ft large intestine of beef
           Well cleaned and
           Prepared for stuffing
      4    Ribs of celery, halved
           Horizontally
    1/3 c  Onion, sliced
      3    Bay leaves
      1 ts Peppercorns
      4 qt Clear beef stock
 
  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
  water for 1/2 hour.  Cool and cut into 1/4-inch cubes. In a large
  bowl, mix together well the liver, lung (optional), 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.

  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 clear soup separately.
  
  http://www.recipesource.com/ethnic/europe/russian
  
  From: Gardinerlaw
 
MMMMM
 

Cheers

Jim, in Yellowknife




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