Omelet wrote:
> I'd promised to upload and caption this series a couple of days ago. I
> originally made this back in 2007 when there was a cooking challenge on
> a.b.f. to cook something you'd not tried before, and it had to be
> complex, time consuming and on the edge of your comfort zone. <g>
>
> I'd been curious about Calves feet since I first saw them for sale
> around here so googled for recipes. This aspic (aka Calves Foot Jelly)
> is supposed to be good as a tonic for the elderly and it turns out that
> dad really fell in love with this recipe so I'll make it as often as he
> wants me to. It generally takes me two days to make a batch due to the
> cooling times, but I _can_ get it made in one day if I start early.
>
> It really is quite tasty...
>
> Pics here:
>
> <http://picasaweb.google.com/OMPOmelet/CalvesFootAspic#>
>
> Or:
>
> <http://tinyurl.com/y8us6du>
>
> Enjoy! :-)

Petcha!

http://www.cyber-kitchen.com/rfcj/AP...ar_-_meat.html

My mother made this. It was my nephew's favorite. We called it garlic
flavored jello. She made it in the pressure cooker which extracted the
most gelling stuff and put in tons of garlic.

Wow! I had no idea how much I miss the stuff. DH won't go near it and
the only veal around here is still walking around and mooing.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.