Beef: Pitcha (Calf's Feet Jelly )

posted by Gail1935 04-07-103 4:57 PM

found this recipe in an old Jewish cookbook
Pitcha (Calf's Feet Jelly - also called Sulze)

2 calf's feet, cleaned and sawed to fit pot.
Cold water to cover
1 onion
1 clove garlic
3 bay leaves
1 tsp. peppercorns (optional)
salt to taste
2 TBS lemon juice or 1/2 cup vinegar
3 hard cooked eggs, sliced
Sliced lemon for garnish or parsley

Cook feet in water 10 minutes. Skim and add onion, garlic, bay leaves, peppercorns. Cook over reduced heat for 1 hour. Skim again. Simmer for 2 hours or till bones stand away from gristle and meat. Strain. Cut usable meat and gristle into fine cubes. Add to strained liquid. Taste and add salt if necessary. Add vinegar. Cook 5 minutes after bringing to a quick boil Turn into an oblong glass dish about 2 inches in depth. Let cool until partly jelled.

Place some egg slices on the top and stand remaining egg slices upright inside the dish along the sides. Chill in refrigerator. When completely jelled and firm to the touch, unmold on serving plate. Cut into squares if desired. Garnish with parsley and/or lemon. Chicory, shredded lettuce or watercress make a nice base on which to serve this as an appetizer. Serves 4 to 6.

Variation: Add 1 wine glass of sherry before turning into dish or other mold.Do not stir the wine in while hot.

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