My Mother Chalodnee (claf Foot Jelly)

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Jewish		1	Servings

INGREDIENTS

1		Calf foot, or many many
		chicken legs
1		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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