INGREDIENTS

INSTRUCTIONS

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, 1997

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