Petcha
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Calf's feet | |
| 2 | Onions | |
| 4 | Garlic cloves | |
| 3 | quarts | Water |
| 1 | tablespoon | Salt |
| ¾ | teaspoon | Black pepper |
| 4 | Hard-boiled eggs | |
Directions
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