INGREDIENTS

INSTRUCTIONS

1997    
In my house we refer to p'tcha as "feesel" which literally means
"foot" in yiddish. I actually have around two portions left in my
fridge as I write this. I know someone else posted a recipe, but if
you are of the GARLIC persuasion, you will definitely prefer my
version.  source: Carol Neuman NYC  Place foot in pot and cover with
water. Add salt , pepper and garlic  powder and bring to a boil. Skim
foam if necessary. Lower heat (as  low as your flame goes without going
out). Cook until the meat on the  bones is very soft and literally
falling off the bones. While it  cooks, mince the garlic and place in
the bottom of a large square  corning ware or pyrex that has a cover.
It should take around 2 to 3  hours to cook. Using a slotted spoon lift
out all the bones and  remove all meat from bones. Using a hand
chopper, chop all the meat  until fine - it gets gluey. Put the chopped
meat in the pyrex and  then all the liquid from the pot, mixing well. I
then reseason using  a lot of black pepper, garlic powder and salt.
Carefully put pyrex in  fridge. After 5 minutes sprinkle the parsley
all over the top. Leave  in fridge at least overnight. If you want to
go one step further with  the garlic, some people reheat a portion
until boiling hot and serve  it over garlic toast - knobel toast.
Posted to JEWISH-FOOD digest V97 #316 by cneuman1@juno.com on Dec 1,

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Nutrition (calculated from recipe ingredients)
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Calories: 349
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 7009.9mg
Potassium: 1787.6mg
Carbohydrates: 78.9g
Fiber: 10g
Sugar: 3.3g
Protein: 10.5g