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Here’s an old-fashioned recipe that will curl your kishkas (intestines.) My mother made some once and put it in a glass jar to take to my Aunt Anna’s. She gave it to me to hold (I was about 10 years old at the time) while she went up the apartment house steps to see if my aunt was home. Curious to see what would happen if I opened my hands, I did so and the jar (of course) crashed on the steps where I was sitting and the pitcha spilled all over. Amazingly enough, my mother did not flip out.

Pitcha (Calf’s Foot Jelly)

2 calf’s feet, cleaned and cut to fit into a pot 

Cold water to cover

1 onion 

1 garlic clove

3 bay leaves 

1 tsp. peppercorns

salt to taste 

2 T. lemon juice

3 sliced hard cooked eggs 

sliced lemons and parsley sprigs

Cook feet in water for 10 minutes. Skim and add onion, garlic, bay leaves and peppercorns. Cook over low heat for 1 hour. Skim again. Simmer for 3 hours or till meat separates from bones. Strain water. Cut meat into fine cubes, discarding any gristle. Add to liquid. Taste and add salt if needed. Add lemon juice. Bring to boil and cook for 5 minutes. Turn into a glass dish. Let cool until partly jelled. Place egg slices on the top. Chill. When completely jelled, unmold on plate and cut into squares. Surround with shredded lettuce and garnish with parsley and lemon and more egg slices. You can also add some sherry to this when it cools, before it jells. Serve as an appetizer (if you dare).

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