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P'cha III (Calf's Foot Jelly) (M, KLP, TNT)
Source: "A Cozinha Judaica II" (translated by me)
Serves: Varies

[Archivist's note: depending on region of origin, this dish is also called chalodnee, cholodetz, p'tcha, pitcha, and alternatively, fessel]

2 calves feet
1 onion
3 hard boiled eggs
Juice of 1 lemon
Salt to taste

Bring to the boil in 4 liters of water, the calves feet, salt, peppercorns, and onion. Simmer for 6 hours.

Strain the stock, mince the meat, add lemon juice, and boil again.

Pour into a form, let cool and before it jellies put the eggs cut in rounds, all around and all over. Put in the refrigerator for 24 hours and serve cut in squares.

Posted by Liliana Wajnberg

Nutritional Info Per Serving: N/A