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LOCATION: Recipes >> Preserving Meats >> Calves Foot Jelly

Print this Recipe    Calves Foot Jelly

P'TCHA (CALVES FOOT JELLY)

2 lbs calves' feet, cut into 2-inch pieces (or beef neck bones)
1-1/2 qts (6 cups) water
1 large onion, unpeeled, quartered
1 large carrot, unpeeled, cut in half
8 large cloves garlic, peeled and sliced
2 large eggs, hard-cooked
lettuce and tomato for garnish

In a 4 quart pot, place calves' feet, water, onion, carrot and the
sliced garlic. Bring to a boil over high heat. Reduce the heat to
a gentle boil, cover and cook for 3 hours. The cartilage should
pull from the bones very easily at this point.

Use a slotted spoon to remove the vegetables and the bones from
the broth. Strain the broth through high quality paper towels or
cheese cloth.

When cool enough to handle, cut off any meat and cartilage from
the bones. Grind or mince almost to a paste. Spread on the bottom
of a 2 qt casserole (7x12 inches approximately).

Pour the strained both into the casserole.

Slice the eggs into thin, even pieces, then carefully place them
on top of the broth.

Refrigerate for a minimum of 6 hours, until the mixture gels. Just
before serving, cut into squares. Serve on a bed of lettuce as an
appetizer or a light lunch. Garnish with tomatoes if you like.

Variation: P'tcha with extra garlic:

Decrease the garlic in Step One to 2 cloves. In Step 3 mix a teaspoon
of pureed fresh garlich with the meat and cartilage. Proceed as
above.

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