Recipe - Kishke (Stuffed Derma)

One half pound Beef liver
One half pound Beef lung (optional)
One fourth pound Ground beef
2 cup Raw rice, rinsed & drained
1 tablespoon Fresh coriander, chopped
2 teaspoon Salt
1 teaspoon Pepper, or to taste
3 ft large intestine of beef
well cleaned and
prepared for stuffing
4 Ribs of celery, halved
horizontally
1/3 cup Onion, cut or sliced up
3 Bay leaves
1 teaspoon 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 1/4inch cubes. If used, boil the lung in water
for One half hour. Cool and cut into 1/4inch 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. Halfcover the pan and reduce the heat to low. Cook
for about 45 minutes or more, until the skin is tender. Serve the kishke
warm, cut or sliced up . Remove the bay leaves and serve the clear soup separately.
Makes 10 to 12 servings.