Title: Russian Putcha (Pitcha)
Categories: Russian Beef Offal Jewish
Yield: 1 Servings
| | | Calf's feet |
| | | Garlic |
| | | Salt |
| | | Pepper |
| | | Hard-boiled egg(s) |
Have butcher cut feet into pieces. At home, wash feet in cold water, and
place into pot with enough water to cover. Cook until soft, skimming as it
cooks. Add salt and pepper. For hot stuff, serve as is, with lots of
chopped garlic and napkins. For cold, remove meat from bones and chop.
Place meat, liquid and chopped garlic into flat pan (or other kind of
dish), putting sliced hard-boiled egg on top. Place in refrigerator to
firm up. Slice into serving pieces as appetizer or main dish. From: George
L Wasser Date:
25 May 97 Jewish-Food List Ä