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
  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.)