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10-12 servings
suggest servings
| 1/2 | pound | beef liver | |
| 1/2 | pound | beef lung | optional |
| 1/4 | pound | ground beef | |
| 2 | cups | rice | raw, rinsed and drained |
| 1 | tablespoon | coriander | fresh, chopped |
| 2 | teaspoons | salt | |
| 1 | teaspoon | black pepper | or to taste |
| 3 | feet | beef intestine | large, well cleaned and prepared for stuffing |
| 4 | each | celery stalks | halved horizontally |
| 1/3 | cup | onion | sliced |
| 3 | each | bay leaves | |
| 1 | teaspoon | peppercorns | |
| 4 | quarts | beef stock | prefer veal stock if possible |
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),
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, 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.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 1759mg | 73% |
| Total Carbohydrate 83.0g | 28% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.0g | |
| Protein 34.0g | 68% |
| Vitamin A | 300% | Vitamin C | 5% | |
| Calcium | 8% | Iron | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Horseradish is a hot, pungent condiment made from a plant in the mustard family. The powdered form of Horseradish is made by grinding the root and drying in a gentle heat. Horseradish vinegar is the root combined with shallots, onions, garlic, and...
This was VERY good. I used 2 large buttercup squash instead. I also included a crumb topping combining 1/3 c. bread crumbs, 1/4 c. Parmesan and 1/4 c. shredded cheddar cheese. I then melted 3 TBS of butter and drizzled it over all. I would give five stars but end result was a bit dry, next time I make it I will try adding butter and brown sugar under meatballs.
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