Ptchacalves Foot Jelly Food

PTCHA/CALVES FOOT JELLY

Steps:

• Put the the cows' feet into a large bowl and soak in cold water for 1 hour. Drain. Using a large stock pot put the cows' feet into the pot and add water to cover the bones. Boil on medium heat. Add bay leaf, onions garlic, and carrots. Skim off the fat during the cooking process. You may have to add a little water during this process. But you don't want to lose the flavor that is in less water. Use your judgement on this. Cook on medium heat for 2-3 hours. When the meat and gristle is off the bone, it is done.
• Remove from heat. Discard the bones and scrape off any meat that might be left on the bones. Remove the bay leaf and discard it. Reserve the liquid. Put the meat in a dish and chop it finely, adding the salt and pepper and mixing together. Adjust seasoning to your taste
• Put the meat in a large bowl and gradually add the reserved broth. Pour the mixture into a 9" x 13" baking dish. When dish is cool, cover and put into the refrigerator for at least 8 hours or overnight. When ready to serve, cut into squares and serve with lemon wedges.

SULZE - CALF'S FOOT JELLY

Steps:

• Place all ingredients except eggs in a large kettle; bring to boiling point and simmer for 6 hours.
• Strain through a sieve; remove meat from bones and brains from head.
• When cold, cut the meat and brains into small pieces.
• Remove fat from broth and let the strained liquid stand in the refrigerator until completely cooled (the broth should turn into a firm jelly).
• Place over heat and melt slowly.
• Bring to the boiling point and boil hard for 15 minutes.
• Remove from heat and strain through a cheesecloth; do not squeeze as the object is a very clear jelly.
• Add the chopped meat, brains and hard cooked eggs to the liquid.
• Spray a mold with cooking spray and turn the mixture into the mold.
• Chill until firm.
• Unmold, slice and serve.