RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis Petcha/P'tcha #3, Calves' Foot Jelly, Clear - meat
Yield: 10 servings
2 Calf's feet; split in half
-Lengthwise and cut across
-Into 1 1/2" to 2"chunks.
-ask your butcher to do this
8 c -Water; enough to cover 2"
-Above the bones
4 cl Garlic; peeled, & sliced
1 md Onion; peeled, whole
1 tb Kosher salt
1/4 ts White pepper
2 cl Garlic; peeled & crushed
1 Lemon; cut into wedges
Wash calf's feet and combine with water,4 sliced
garlic cloves, onion, salt and pepper in a large
kettle. Simmer for 3 to 4 hours, or until meat falls
off the bones.
At this point approximately 3 to 4 cups of water
should be left. If not ,add more. Add the crushed
garlic and simmer for 15 minutes. Remove from heat and
let cool. When cool enough to handle, strain broth and
discard the solid ingredients. (If you have any
hungry children around, let them suck the bones.)
Taste the broth and adjust the seasoning.
Since it is served cold, it may require a bit more
salt. Pour the broth into an 8" x 10" glass or ceramic
pan (9 " x 12" is good too.) Refrigerate until firmly
jellied. Scrape away any fat tha0t congeals on the
top. Cut into squares and serve with lemon wedges, if
desired.
MAMA LEAH'S JEWISH KITCHEN
