Calf Foot Jelly

Calf Foot Jelly


  • 2 pounds calves' feet, cut into 2-inch pieces (or beef neck bones)
  • 1-1/2 qts (6 cups) water
  • 1 large onion, unpeeled, quartered
  • 1 large carrot, unpeeled, cut in half
  • 8 large cloves garlic, peeled and sliced
  • 2 large eggs, hard-cooked
  • lettuce and tomato for garnish


In a 4 quart pot, place calves' feet, water, onion, carrot and the sliced garlic. Bring to a boil over high heat. Reduce the heat to a gentle boil, cover and cook for 3 hours. The cartilage should pull from the bones very easily at this point. Use a slotted spoon to remove the vegetables and the bones from the broth. Strain the broth through high quality paper towels or cheese cloth. When cool enough to handle, cut off any meat and cartilage from the bones. Grind or mince almost to a paste. Spread on the bottom of a 2 qt casserole (7x12 inches approximately). Pour the strained both into the casserole. Slice the eggs into thin, even pieces, then carefully place them on top of the broth. Refrigerate for a minimum of 6 hours, until the mixture gels. Just before serving, cut into squares. Serve on a bed of lettuce as an appetizer or a light lunch. Garnish with tomatoes if you like. Variation: P'tcha with extra garlic: Decrease the garlic in Step One to 2 cloves. In Step 3 mix a teaspoon of pureed fresh garlich with the meat and cartilage. Proceed as above.

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