This is a recipe for a traditional aspic made from Calves feet. It is an old Ashkenazic recipe that speaks of past days. It is a recipe from the days when meager incomes and impoverished living conditions made it necessary to avoid wasting anything of nutritive value. The texture of the finished product is something that will no doubt polarize the RecipeZaar community (you either love the springiness and jell texture or you don't) and the flavors are assertive. It is not for the faint at heart. This recipe is provided for those who enjoy Petchah, are gastronomically daring, or who are interested in it from a cultural or historical perspective. The author makes no apologies. However, this is a traditional rendition of this dish and remains faithful to its humble Eastern European roots. Enjoy.