How to make this treat
Grace Bello’s tribute to the Ashkenazic cow’s-foot-jelly delicacy known as ptcha today in Tablet Magazine prompted anguished replies from the comments: where’s the recipe?!
Well, here is what art director Abigail Miller used to make ptcha, which she then photographed to make your eyes and mouth water. It’s by Irene Saiger, whose blog is here.
Ptcha (Calves’ Foot Jelly)
2 calves’ feet
1 bay leaf
5 or 6 cloves garlic, minced
2 tsp. salt
1 tsp. pepper
Soak calves’ feet in cold water for about an hour and discard water. Then place feet in pot, cover with cold water and bring to boil.Skim the surface. Add a bay leaf and cook for several hours (2-3) until all meat, fat and gristle falls off the bone. You may have to skim the top several times.
While feet are cooking, mince all the garlic and place in the bottom of 9 x 13 pan along with salt and pepper.
Remove meat (and all other bits) from pot, finely chop by hand (my mom used a hackmesser) and place in pan. Discard bay leaf and slowly add hot broth to meat mixture. Broth should be very flavorful. Add more garlic, salt and pepper as needed. Let dish cool on counter, and then cover and refrigerate overnight.
Cut into squares and serve with lemon wedges.
A Disappearing Delicacy [Tablet Magazine]
Daily rate: $2
Monthly rate: $18
Yearly rate: $180
WAIT, WHY DO I HAVE TO PAY TO COMMENT?
Tablet is committed to bringing you the best, smartest, most enlightening and entertaining reporting and writing on Jewish life, all free of charge. We take pride in our community of readers, and are thrilled that you choose to engage with us in a way that is both thoughtful and thought-provoking. But the Internet, for all of its wonders, poses challenges to civilized and constructive discussion, allowing vocal—and, often, anonymous—minorities to drag it down with invective (and worse). Starting today, then, we are asking people who'd like to post comments on the site to pay a nominal fee—less a paywall than a gesture of your own commitment to the cause of great conversation. All proceeds go to helping us bring you the ambitious journalism that brought you here in the first place.
I NEED TO BE HEARD! BUT I DONT WANT TO PAY.
Readers can still interact with us free of charge via Facebook, Twitter, and our other social media channels, or write to us at firstname.lastname@example.org. Each week, we’ll select the best letters and publish them in a new letters to the editor feature on the Scroll.
We hope this new largely symbolic measure will help us create a more pleasant and cultivated environment for all of our readers, and, as always, we thank you deeply for your support.