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Russian Putcha (Pitcha)

beef, jewish, offal, russian

1 calf's feet
1 garlic
1 salt
1 pepper
1 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

Yield: 1 servings

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