Making Calf’s Foot Jelly

Name: Making Calf’s Foot Jelly
Ingredients: Place the feet in a clean pan and add 500 g/1¼ lb veal shin, 1–2 halved onions, 1 halved carrot, 1 chopped celery stick, several sprigs of parsley, thyme and rosemary, 2 bay leaves, 8–10 garlic cloves, 7.5 ml/1½ tsp salt and 30 ml/2 tbsp whole black peppercorns. Pour over enough cold water to cover.; Remove the calf’s feet from the pan with a slotted spoon and set aside. Strain the stock into a large bowl and stir in 30 ml/2 tbsp lemon juice.; Cut 4 cleaned calf’s feet into pieces, and place in a large pan. Pour over cold water to cover. Bring to the boil, then simmer for 5 minutes. Drain and rinse the feet well in cold water.

Preparation info

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This light, richly flavoured aspic, known as petcha, is a traditional Ashkenazic dish. Serve as an appetizer with slices of hard-boiled egg.

Method

Cut 4 cleaned calf’s feet into pieces, and place in a large pan. Pour over cold water to cover. Bring to the boil, then simmer for 5 minutes. Drain and rinse the feet well in cold water.<