Yield: 1 servings
|\N \N||Stuffed Derma (Helzel)|
Carefully remove the neck skin of a goose or 2 or 3 chickens. Sew togther one end. Stuff with the following mixture, then sew the other end. Roast in a pan with the goose. Cut in slices to serve.
1½ c flour 4 Tbsp grated onion ½ c rendered goose fat 1 ¼ tsp salt ¼ tsp pepper 1 tsp paprika Lightly mix all the ingredients together.
9 feet of clean beef casings. (Buy at a Kosher butcher if you can find one) 2 c flour 1 c matzo meal 1 ½ tsp + 1 Tbsp salt ¼ tsp + at least 1 tsp pepper 1 c melted schmaltz (chicken fat) or chopped suet 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, 1 ½ tsp salt, ¼ tsp pepper and schmaltz. 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 Tbsp salt and at least 1 tsp 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.) From: Sandee Eveland Date: 06-08-95 (160) Fido: Recipes