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P'cha IV (Calf's Foot Jelly) (M, KLP)
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
Salt to tate
1/2 tablespoon peppercorns
4 bay leaves
5 garlic cloves
3 hard boiled eggs

Wash the calves and take off all the fat. Boil for 4 hours with peppercorns, salt, bay leaves and garlic.

Take the meat off the bones and mince. Chop the eggs and put them in a bowl. Pour over the eggs the strained stock and the minced meat. Put in the refrigerator for 24 hours. Take off the fat that formed with a spoon and serve.

Posted by Liliana Wajnberg

Nutritional Info Per Serving: N/A