---------- Recipe via Meal-Master (tm) v8.01

     Title: Kishka
Categories: Beef, Jewish
     Yield: 6 servings

     9    Feet of clean beef casings
          - (Buy at a Kosher butcher if
          - you can find one)
     2 c  Flour
     1 c  Matzo meal (available at
          - local supermarket)
 1 1/2 ts Salt
   1/4 ts Pepper
     1 c  Melted schmaltz (chicken
          - fat) or chopped suet

 Wash casings in cold water and cut into 12" 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 tb salt and at least 1 ts 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" thick and fry them--on both sides.)

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