Irene and Ruth Make P'tcha

Since you can no longer get calves’ feet in Melbourne, the two lifelong friends show how to make the delicacy with other ingredients. In Yiddish with English subtitles.

6 pounds of calves feet (or chicken feet, beef knuckles and/or oxtails or a mixture)
8 carrots
4 parsnips
2 bunches of flat parsley
2 heads of garlic
2 tsp. kosher salt
2 tsp. black peppercorns
4 bay leaves
Chopped fresh thyme
20 quail eggs

1. Boil the quail eggs for 4 minutes and peel them.

2. Put the calves' feet (or chicken feet, calf knuckles and/or oxtails) into 1 or 2 large stock pots and add water to cover. Add garlic, carrots, parsnips, parsley, bay leaves, salt and pepper, and simmer on medium heat for 2-3 hours, skimming off the froth from time to time. When the meat is falling off the bone, it's done.

2. Remove from heat. Remove the meat and bones into a bowl and pour the liquid through a sieve lined with paper towels to ensure a clear broth. Pour a small amount of broth into the prepared pans and allow to set in the fridge.

3. Chop the meat finely, adding thyme, salt and ground pepper to taste. Combine the meat mixture with the broth.

4. Cut each quail egg in half. Cut the cooked carrot chunks into small circles using a very small cookie cutter.

5. Place the egg halves and carrot rounds into two 9" x 13" baking dishes. Carefully pour the broth-meat-thyme mixture over the eggs and carrots and place the two oblong pans into the fridge overnight until it gels.

6. Flip the two oblong pans onto trays. Serve with cider vinegar, lemon juice or mustard.

Видео Irene and Ruth Make P'tcha канала Forverts