In my house we refer to ptcha 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 firstname.lastname@example.org on Dec 1, 1997
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