posted by Angel 04-07-103 6:29 PM
Petcha (Feesl)
Source: My Mother's Kitchen by Mimi Sheraton, Harper & Row 1979
Yield: serves 4
2 calf's feet , scalded, cleaned, split, and cut into 1 or 1-1/2 inch pieces
1 Tbsp schmaltz, margarine, or sweet butter
1 medium carrot, scraped and coarsely cut
1 large onion, peeled and coarsely chopped
1 generous tablespoon sweet paprika
1 teaspoon black pepper
2 Tablespoons distilled white vinegar
4 cloves garlic, peeled, cut in half vertically, and sliced
1-2 hard boiled eggs, sliced
Challah for dunking
Melt fat in a heavy 3-quart casserole and stir in the chopped carrot and onion. Saute slowly, stirring frequently, until the vegetables are soft and just begin to take on color. Stir in the paprika, salt, and pepper and saute for 1-2 minutes. Stir in the calf's feet and stir to coat with the paprika mixture. Add the garlic and enough water to barely cover the calf's feet.
Bring to a boil, reduce heat, and simmer gently, loosely covered, for about 1 and 1/2 hours, or until the meat is completely tender and coming away from the bones. (Add hot water during cooking to keep from scorching). Stir several times with a wooden spatula. Let stand for 1 hour before serving so the grease can be skimmed off.
Reheat and serve hot with lemon juice or vinegar sprinkled on individual portions at the table.
To serve cold, place the pieces of feet in a deep baking dish and pour sauce and vegetables over. Place sliced hard-boiled egg pieces on top. Serve chilled and set, also with lemon juice or vinegar and challah.