Answer to "Who stole the kishka" 5631

Victor Sack

I thought the word was Yiddish. I guess I was wrong. I do not even remember whether Kischka was something that I knew when I grew up. It was certainly not served in our home, but perhaps in my grandparents' at one of their large holiday dinners. Nah, I do not think so.

Here, when I first heard of it, it was called Stuffed Derma, not Kischka. If you went to a hotel in the Borscht Belt, it would be a staple on every menu in the evening. At lunch, only dairy was served at those hotels, or fish or something that was not fleischig.

Though we did not have Kischka in Vienna, we did have something similar, something that was delicious: Stuffed Goose Neck. The skin of the goose, cleaned of fat and any kind of gristle and stuffed with bread, egg, herbs, Goose fat, perhaps some goose liver, I do not know what the stuffing contained, but it was delicious. It was baked with the Goose, until the skin was crispy crunchy and the stuffing was fully cooked. The neck would be sliced and served as a side dish to the Goose. We had Goose once a month, a necessity, since we needed the Goose fat for cooking. I liked roasted Goose, but I loved the roasted neck. Yet, thinking back, I never asked for a second slice. There was plenty, Geese have long necks and my sister didn't want any. I was a strange little girl. I hardly ever asked for anything.

I attempted making it when I was married and I made a Goose. I could not duplicate what I had eaten as a child.

Bubba Wise Guy, I believe I asked you about stuffed Goose necks before. They are still eaten in Germany, I believe.