| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Calf foot ;(or many many chicken legs) | |
| 1 | bn | Parsley |
| 1 | Onions; (up to 2) | |
| 1 | Celery root with the leaves | |
| 1 | Carrots cut in pieces; (up to 2) | |
| 4 | Garlic cloves | |
| Salt and pepper | ||
| 3 | Hard boiled eggs; ( cut in 4 pieces each egg) | |
| 3 | Fresh crushed garlic cloves; ( after the chalodnee was cooked.) |
INSTRUCTIONS
Source: From my mother with love & more. My mother Devora. The directions are the same as any of the recipes that you can see in the Arcieve. You drain all , cut the meat to small pieces, add flavouring if needed,Add the fresh crushed garlic,pour into an air tight serving dish.Arrange hard boiled eggs, and refrigerate. We use to put Lemon juice on top each serving before we eat. Posted to JEWISH-FOOD digest V97 #318 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Dec 06, 1997
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