Galarita is a weekly favorite gel made from calf knee bones or chicken feet. In Hungary it was a custom to cook it into a warm sauce to be eaten L'kovod Shabbos. Likewise, in Poland, it was cooked into a firm gel. I have my mother-in-law to thank for this special shabbos treat.
2 pks galarita bones
2 Tbsp salt
4 Tbsp garlic powder
4 Tbsp paprika
1 tsp black pepper
- water to cover
Wash gala bones well. Place in 8 quart pot. Fill pot with cold water to cover all bones. Cook on low flame (covered) for 7-8 hours. Cool to lukewarm.
Remove bones from pot. Scrape off the fat & bits of meat and mash with fork. Discard bones. Put meat/fat back into pot of cooked gala water. Add all spices. Mix well.
Freeze in containers. Reheat in a pot & store in aluminum pans. keep refrigerated to form firm jel. Serve cold or room temperature.