This is for Charlie who requested a recipe for Calves’ Foot Jelly. He is my son’s classmate and though we haven’t met, you have to admire someone who wants to make Ptcha.
Ptcha (Calves’ Foot Jelly)
2 calves’ feet
1 bay leaf
5 or 6 cloves garlic, minced
2 tsp. salt
1 tsp. pepper
Soak calves’ feet in cold water for about an hour and discard water. Then place feet in pot, cover with cold water and bring to boil. Skim the surface. Add a bay leaf and cook for several hours (2-3) until all meat, fat and gristle falls off the bone. You may have to skim the top several times,
While feet are cooking, mince all the garlic and place in the bottom of 9 x 13 pan along with salt and pepper.
Remove meat (and all other bits) from pot, finely chop by hand (my Mom used a hackmesser) and place in pan. Discard bay leaf and slowly add hot broth to meat mixture. Broth should be very flavorful. Add more garlic, salt and pepper as needed. Let dish cool on counter, and then cover and refrigerate overnight.
Cut into squares and serve with lemon wedges.
Enjoy,
Irene
Bamitbach 
September 26, 2010 at 7:35 PM
My mother would add hard boiled eggs to the p’tcha. My father loved it. I called it “garlic jello” and wouldn’t go near it.
September 26, 2010 at 7:49 PM
I think that was a Russian preparation? Great description. We once had a guest over and when I served it to him, his face turned the same shade of gray as the ptcha.
Irene