The James T. Callow Folklore Archive

Recipe: Calves' Foot Jelly (Galareta)

4 Calves feet scalded 1 bay leaf
2/3 onions 1 bunch parsley
4 carrots Salt
1 leek 1 cup white wine
1 celery root juice of 1/2 lemon
2 celery stalks 2 egg whites and egg

1 parsley root shells
10 peppercorns 1 tbs. gelatin to 4 cups
liquid
Clean and scald calves' feet. If other calf bones are available,
have butcher split them and use in addition to the feet. Peel and
slice onions and vegetables. Add these and the spices and salt to
the meat and bones, and cover with water. Simmer until meat
separates easily from the bone, 1 1/2 to 2 hours. Strain. Add
wine and lemon juice to taste; add egg whites beaten with a little
cold water, and egg shells. Bring to a boil, take off the heat,
and let stand a half hour. Strain carefully through cheesecloth.
Add dissolved gelatin powder, pour into molds, and chill. The meat
may be used in any recipe for boiled or leftover veal; or both meat
and vegetables may be cut in small pieces and returned to gelatin
to make headcheese. Thin slices of lemon may also be added.

Submitter comment: This dish is considered quite a delicacy in the Polish culture.
Quite frankly I don't like it.

Where learned: MICHIGAN ; HAMTRAMCK

Date learned: 02-15-1992