From Sue: I warn anyone reading this recipe, supplied by Sidney’s mother, that it has gone untested for reasons given on page one of this post!
1 calf’s foot
1 onion, sliced
garlic cloves, minced
salt and pepper
2 hard boiled eggs
The calf’s foot should be thoroughly cleaned in boiling water to free it of hairs, etc., and then cut in 2″ sections. ( The butcher generally does this.) Cover the calf’s foot with water, seasoned with salt, pepper, slices of onion, and minced garlic cloves. Bring to boil; cover; and simmer until the skin around the bones is very tender, almost detached from the bones. (This takes several hours.)
Strain the liquid into a bowl. Taste to make sure it is well seasoned. Cut pieces of flesh into the water and discard the bones. Cut hard boiled eggs into the liquid. Let stand until cool; then refrigerate. When it is jellied, cut it into squares or chunks for serving. Generally served with challah bread.
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