Petcha

Recipe Ingredients

2		Calf's feet
2		Onions
4		Garlic cloves
3		Water
1 tablespoon	15ml	Salt
3/4 teaspoon	3.8ml	Black pepper
4		Hard-boiled eggs

Recipe Instructions

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 3 1/2 hours. Strain the soup. Cut the meat from the bones and divide among 2 or 3 pie plates. Put the remaining garlic through a press and mix it into the soup. Pour the soup into pie plates. Let it set for 1/2 hour, then slice the eggs and arrange in the pie plates. Sprinkle with black pepper and chill.

You may serve 12, but if you really like it there's only enough for 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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