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Categories
Jewish
Appetizers
Yield
1 servings
MeasureIngredient
Calf's feet
Onions
Garlic cloves
3 quarts Water
1 tablespoon Salt
¾ teaspoon Black pepper
Hard-boiled eggs

Have the feet chopped up. Pour boiling water over them and scrape with a sharp knife. Combine the feet, onions, 2 garlic cloves, the water, salt and pepper in a saucepan. Bring to a boil and cook over low heat 3½ hours. Strain the soup. Cut the with black pepper and chill. You may serve 12, but if you really like it there's only enough for 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Publishedby Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by Recipe By : Jennie Grossinger - "The Art Of Jewish

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