Categories: Beef, Jewish 
      Yield: 6 servings 
  
      9    Feet of clean beef casings.              -local supermarket) 
           -(Buy at a Kosher butcher if    1 1/2 ts Salt 
           -you can find one)                1/4 ts Pepper 
      2 c  Flour                               1 c  Melted schmaltz (chicken 
      1 c  Matzo meal (available at                 -fat) or chopped suet 
  
  Kishka 
   
  salt and pepper 
   
  Wash casings in cold water and cut into 12 inch lengths. Tie one end of 
  each length tightly with white sewing thread. Turn casings inside-out. 
  Combine flour, matzo meal, seasonings and schmaltz or suet. Fill each 
  casing loosely with this stuffing and tie the remaining end. Drop into 
  rapidly boiling water and boil 10 minutes. drain. When cool enough to 
  handle, scrape fat off the casings with the dull edge of a knife. Drop into 
  rapidly boiling water (about a gallon) to which has been added 1 tblspn 
  salt and at least 1 teaspoon pepper. Reduce heat and simmer uncovered for 3 
  hours.  Remove from water. Brown for 1 hour around a roast or roasting 
  poultry. (You can also refigerate and then slice pieces about 1 inch thick 
  and fry them--on both sides.)