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Ingredientes
- 2 x Calf's feet, split in half lengthwise and cut across into 1-1/2 to 2 inch chunks
- 8 c. Water, or possibly sufficient to cover 2 inches above the bones
- 4 x Cloves garlic, peeled and sliced
- 1 med Onion, peeled but left whole
- 1 Tbsp. Kosher salt
- 1/3 tsp White pepper
- 2 x Cloves garlic, peeled and crushed
- 1 x Lemon, cut into wedges All the above ingredients plus
- 2 x Hard-boiled Large eggs Ingredients for Clear Petcha
- 2 x Hard-boiled Large eggs
Direcciones
- I found the following recipes in Mama Leah's Jewish Kitchen cookbook.
- My mother-in-law used to make this for most holidays but would make it at other times on special request from her children.
- Wash calf's feed and combine with water, r sliced garlic cloves, onion, salt, and pepper in a large kettle. Simmer for 3 to 4 hrs, or possibly till meat falls off the bones. At this point approximately 3 to 4 c. water should be left. If not, add in more. Add in the crushed garlic and simmer for 15 min. Remove from heat and let cold. When cold sufficient to handle, strain broth and throw away the solid ingredients. (If you have any hungry people around, let them suck the bones.**) Taste the broth and adjust for seasoning. Since it is served cool, it may require a bit more salt. Pour the broth into an 8 x 10 glass pan.
- Chill till firmly jelled. Scrape away any fat which congeals on the top. Cut into squares and serve with lemon wedges, if you like.
- Chunky Petcha: Cook as described above. When cold sufficient to handle, strain the broth, remove meat and cartilage from bones, and extract any marrow from the bones. Cut the meat and cartilage into small pcs. Throw away the onion and the bones. Return meat chunks, cartilage, and marrow to broth and pour into an 8 x 10 inch glass pan. Peel and slice the hard-boiled Large eggs and distribute them proportionately throughout the mix. Chill till jelled (overnight is best) and scrape away any fat which congeals on top. Cut into squares and serve with lemon wedges, if you like.
- Grnd Meat Petcha: Cook as for Clear Petcha. When cold sufficient to handle, strain the broth, remove meat and cartilage from bones and extract any marrow from the bones. Grind the meat, cartilage, and marrow together. Return to liquid and pour into an 8 x 10 glass pan.
- Peel and slice the hard-boiled Large eggs and distribute them proportionately throughout the mix. Chill till firmly jelled (overnight is best). Scrape away any fat which congeals on top. Cut into squares and serve with lemon wedges, if you like.
- **The marrow is wonderful if spread on rye bread and lightly salted and then just eaten. Ymmmm
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2257g | |
| Calories 356 | |
| Calories from Fat 179 | 50% |
| Total Fat 19.89g | 25% |
| Saturated Fat 6.18g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 7336mg | 306% |
| Potassium 524mg | 15% |
| Total Carbs 19.26g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.65g | 4% |
| Protein 27.3g | 44% |
