| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Calf's feet; split in half lengthwise and cut across into 1-1/2 to 2 inch chunks |
| 8 |
c |
Water; or enough to cover 2 inches above the bones |
| 4 |
|
Cloves garlic; peeled and sliced |
| 1 |
md |
Onion; peeled but left whole |
| 1 |
tb |
Kosher salt |
| 1/3 |
ts |
White pepper |
| 2 |
|
Cloves garlic; peeled and crushed |
| 1 |
|
Lemon; cut into wedges |
|
|
All the above ingredients plus |
| 2 |
|
Hard-boiled eggs |
|
|
Ingredients for Clear Petcha |
| 2 |
|
Hard-boiled eggs |
INSTRUCTIONS
CHUNKY PETCHA
GROUND MEAT PETCHA
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 hours,
or until meat falls off the bones. At this point approximately 3 to 4
cups water should be left. If not, add more. Add the crushed garlic
and simmer for 15 minutes. Remove from heat and let cool. When cool
enough to handle, strain broth and discard 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 cold, it may
require a bit more salt. Pour the broth into an 8 x 10 glass pan.
Refrigerate until firmly jelled. Scrape away any fat that congeals on
the top. Cut into squares and serve with lemon wedges, if desired.
Chunky Petcha: Cook as described above. When cool enough 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
pieces. Discard 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 eggs and distribute them evenly
throughout the mixture. Refrigerate until jelled (overnight is best)
and scrape away any fat that congeals on top. Cut into squares and
serve with lemon wedges, if desired.
Ground Meat Petcha: Cook as for Clear Petcha. When cool enough 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 eggs and distribute them evenly
throughout the mixture. Refrigerate until firmly jelled (overnight is
best). Scrape away any fat that congeals on top. Cut into squares and
serve with lemon wedges, if desired.
**The marrow is wonderful if spread on rye bread and lightly salted
and then just eaten. Ymmmm
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Feb 01, 99, converted by
MM_Buster v2.0l.
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