*  Exported from  MasterCook  *
                           KISHKE (STUFFED DERMA)
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Ethnic                           Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Beef liver
      1/2   lb           Beef lung (optional)
      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
      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
   water for 1/2 hour.  Cool and cut into 1/4-inch cubes.
   2.  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.
   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
   clear soup separately.  Makes 10 to 12 servings.
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