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.

[@leawolinetz9395]

I enjoyed this, Irene although 3 years old, it just came on my screen today.. Thanks Lea Wolinetz

[@afarber87]

5:26 lady on the right is so happy that it held together. That was like a touchdown dance.

[@gilatoo]

Brought back such memories! Though I've been a vegetarian for over 30 years, I loved seeing this video. Ach, the memories!

[@yanbond0144]

Холодец (или студень) он хоть в Австралии, хоть в Африке - стЮдень.....
Привет из Москвы !!!

[@fredglitz5046]

My mother A'H has passed away and so have all my wonderful aunts who used to make P'tcha all the time in South Africa. I am trying to make it here in New Jersey and your video was amazingly helpful. Loved the Yiddish.

[@DeweyLauridsen5000]

This was GESCHMUK! THESE BELEVBOSTIVES ARE THE BEST! I want to watch more of these happy yeedn! I want to nosh and perhaps, glazele tae and kizzel with someone! What a joy! Every recipe is great! Keanahore! I am keveling

[@henribrunengraber5180]

I did not eat galer since I left my parents’ home 60 years ago. I will ask my sweet wife to use your recipe to prepare this delicious memory lane dish. Many thanks; be healthy and strong!

[@chinesespeakwelsh]

Wow finally new video!!! Ikh hob lib!!!

[@marinamilner-bolotin6086]

Thank you so much for sharing this amazing recipe in Yiddish. I am learning it and I love hearing it. I am trying to hear without looking at subtitles. HUGE THANKS and sei gesund!!! A dank!

[@sheilaschuman4902]

I remember my mom making this. Loved to hear the Yiddish

[@mizaliza]

Lovely video in so many ways. So happy for the recipe!

[@waltermahovlich1962]

Beautiful video! A very tasty dish!

[@sabaideemai1]

Loved it !!!! 🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺

[@annelizabethfink8360]

Hi Irene and Ruth. Wonderful! Haven’t seen Ruthie for maybe 7 decades. I still remember the taste of the “fis” we always enjoyed at the Empire Ballroom. Zol meer nur auf simchas getreffin. My grammar is probably nisht zo gut az mein Lehrer, Yasha Sher, hot gevolt. Ich shemtsich. Ruthie, I have very clear memories of your house in Carlton and the orchard where we used to play. Congrats to both of you. Irene might pass on my Morris Lurie and the “fis” I made for him and his wife in Oxford.

[@evelynportnaya7996]

Love it

[@hryhorhiyparmut7058]

This is Kholodets lol

[@teacherb6090]

for you it's "kholodets", for us in the old Austrian Military Frontier it was "pictia" or "pacha", for them it's "ptcha", etc...food knows no boundaries and thank goodness for that! my grandma loved making and eating this but I hated it...the only part I could swallow was the jelly, the rest was not chewable, so I'd just scoop the jelly part and leave the rest. we served it with coarse corn bread and green cheese.

[@user-yz3vr7ep6f]

נישט צי גלייבן
סי זייט זאך אויס זיער גוט

[@arandomzoomer4837]

Damn sucks that you can't buy calf's feet in a big australian city. Probably better that I live in a rural area where I can ask for a butcher to leave in every part of the animal that can be eaten