Russian Putcha - Pitcha

[kozzak]

Russian Putcha - Pitcha
Categories: Russian, Beef, Jewish, Ethnic, Appetizer
Yield: 1 Servings

Calf's feet
6 ea Garlic cloves minced
Salt & pepper to taste
Hard-boiled eggs

Have your butcher cut feet into pieces.
At home, wash feet in cold water, & place into pot with enough water
to cover.
Cook until soft, skimming as it cooks, & add salt & pepper.
Serve as is, with lots of chopped garlic, bread & napkins.
To serve this cold, remove meat from bones & chop.
Place meat, liquid & chopped garlic into flat pan or other kind of
cooking dish.
Put sliced hard-boiled egg on top.
Place in refrigerator to firm up.
Slice into serving pieces as appetizer or use as a main dish.

ORIGIN: Dr. Petra Lymanova, Ekaterinburg-Russia, circa 1998