Petshai or Drelies

Ingredients

• calves' foot
• onions
• seasonings of salt
• and pepper
• hard-cooked eggs
• vinegar

Method

1. 1

   Clean the calves' feet by singeing off the hair, kosher them, and stew with onions and seasonings.

2. 2

   Place in the oven the day before Sabbath.

3. 3

   After cooking, remove bones, add hard-cooked eggs and vinegar, and allow to congeal.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 35. The excerpt below is the record exactly as published.

hard-cooked eggs, onions, apples, pep- per, and a little vinegar and sugar. It is used as an ap- petizer in the form of a canapi. Sabbath Kugel or Sholend is a dish of meat, peas, and beans, sometimes barley or potatoes as well, which is placed in the oven before Sabbath and usually eaten hot on the Sabbath. This dish is sometimes also called a Shalet. Petshai, or Drelies, characteristic of South Russia, Galicia, and Roumania, is a calves' foot jelly made at home. (Commercial gelatin is prohibited.) The calves' feet are cleaned by first singeing off the hair. They are then koshered and stewed with onions and seasonings of salt and pepper. Like the Sabbath Kugel, this is placed in the oven the day before, and is ready Sabbath noon to be served hot. What is left is freed from bone, hard- cooked eggs and vinegar

Cook this with the app: pantry check, scaling, and the assistant.