Below is the recipe I'm considering for T-day this year
instead of turkey. I wonder if I can get the bear's foot
and TJ's. It will probably be organic though. If I make
it I will leave out the mushrooms as I *hate* mushrooms! ;-)

Kate

STUFFED BEAR’S FOOT
(Töltött Mechvetalp)

1 bear’s foot
vinegar, to taste
salt, pepper, paprika, bay leaf, lemon peel, and juniper berries, to taste
1/4 lb. mushrooms, sliced
1/2 lb. cooked ham
2 eggs, beaten
melted rendered lard
1/2 c. red wine

Blanch the bear’s foot with boiling water. Repeat the blanching by
dipping the foot into boiling water until the fur becomes pluckable.
With a sharp knife cut around the food and between the nails several
times to clean properly. To prepare the marinade combing the vinegar,
salt, pepper, paprika, bay leaf, lemon peel, and juniper berries in a
pot. Boil the foot in this liquid for about 1 hour. Then let foot cool
in it. Remove the foot from the marinade. Reserve the marinade. Bone
the foot and remove the nails. Combine mushrooms, ham, eggs, and salt
and pepper and stuff the foot with this mixture. Grease the foot with
melted lard, and wrap it in parchment paper. Bake in a moderately hot
oven until meat is tender. When meat is ready remove food from the
paper. Add red wine to the marinade and pout the liquid over the foot
before serving. (Töltött Mechvetalp is still such a sophisticate
hunter’s dish in the Székelys’ land that the recipe is known only by a
few individuals. Those two or three cooks who know the secret prefer to
divulge only the basics. Thus, the quantities below are approximations,
because they are based on very old descriptions of this dish.) (From
Paul Kovi’s Transylvanian Cuisine)
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> Below is the recipe I'm considering for T-day this year
> instead of turkey. I wonder if I can get the bear's foot
> and TJ's. It will probably be organic though. If I make
> it I will leave out the mushrooms as I *hate* mushrooms! ;-)
>
> Kate
>
> STUFFED BEAR’S FOOT
> (Töltött Mechvetalp)
>
> 1 bear’s foot
> vinegar, to taste
> salt, pepper, paprika, bay leaf, lemon peel, and juniper berries, to taste
> 1/4 lb. mushrooms, sliced
> 1/2 lb. cooked ham
> 2 eggs, beaten
> melted rendered lard
> 1/2 c. red wine
>
> Blanch the bear’s foot with boiling water. Repeat the blanching by
> dipping the foot into boiling water until the fur becomes pluckable. With
> a sharp knife cut around the food and between the nails several times to
> clean properly. To prepare the marinade combing the vinegar, salt,
> pepper, paprika, bay leaf, lemon peel, and juniper berries in a pot. Boil
> the foot in this liquid for about 1 hour. Then let foot cool in it.
> Remove the foot from the marinade. Reserve the marinade. Bone the foot
> and remove the nails. Combine mushrooms, ham, eggs, and salt and pepper
> and stuff the foot with this mixture. Grease the foot with melted lard,
> and wrap it in parchment paper. Bake in a moderately hot oven until meat
> is tender. When meat is ready remove food from the paper. Add red wine
> to the marinade and pout the liquid over the foot before serving.
> (Töltött Mechvetalp is still such a sophisticate hunter’s dish in the
> Székelys’ land that the recipe is known only by a few individuals. Those
> two or three cooks who know the secret prefer to divulge only the basics.
> Thus, the quantities below are approximations, because they are based on
> very old descriptions of this dish.) (From Paul Kovi’s Transylvanian
> Cuisine)
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>


Today is the first day of bear season in PA...a friend went out this
morning...Want me to see if I can score you a bearfoot? Be careful what you
wish for!

Virginia wrote on Mon, 23 Nov 2009 15:22:17 -0500:


> "Kate Connally" > wrote in message
> ...
>> Below is the recipe I'm considering for T-day this year
>> instead of turkey. I wonder if I can get the bear's foot
>> and TJ's. It will probably be organic though. If I make
>> it I will leave out the mushrooms as I *hate* mushrooms! ;-)
>>
>> Kate
>>
>> STUFFED BEAR’S FOOT
>> (Töltött Mechvetalp)
>>
Thus, the quantities below are approximations,
>> because they are based on very old descriptions of this
>> dish.) (From Paul Kovi’s Transylvanian Cuisine) -- Kate
>> Connally “If I were as old as I feel, I’d be dead
>> already.” Goldfish: “The wholesome snack that smiles
>> back, Until you bite their heads off.” What if the hokey
>> pokey really *is* what it's all
>> about?


My copy of Larousse Gastronomique (1961) has a surprising large entry
for "Bear's Foot". On the Chinese recipe, let me just quote this.

<Quote>
Simmer in water to get the paw softened, changing the water
often........
When it has become soft and tasteless, a condition that is essential,
cook it until tender over a simmering fire with shredded chicken meat,
lean ham, sherry and just enough water to enable the ingredients to give
a rich and thick gravy.
To serve, cut in slices like ham."
<End quote>

In other words, cook whatever taste it had out of it and replace it with
something edible!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Nov 23, 4:23*pm, "James Silverton" >
wrote:
> *Virginia *wrote *on Mon, 23 Nov 2009 15:22:17 -0500:
>
> > "Kate Connally" > wrote in message
> ...
> >> Below is the recipe I'm considering for T-day this year
> >> instead of turkey. *I wonder if I can get the bear's foot
> >> and TJ's. *It will probably be organic though. *If I make
> >> it I will leave out the mushrooms as I *hate* mushrooms! *;-)
>
> >> Kate
>
> >> STUFFED BEAR’S FOOT
> >> (Töltött Mechvetalp)
>
> *Thus, the quantities below are approximations,
>
> >> because they are based on very old descriptions of this
> >> dish.) *(From Paul Kovi’s Transylvanian Cuisine) -- Kate
> >> Connally “If I were as old as I feel, I’d be dead
> >> already.” Goldfish: “The wholesome snack that smiles
> >> back, Until you bite their heads off.” What if the hokey
> >> pokey really *is* what it's all
> >> about?
>
> My copy of Larousse Gastronomique (1961) has a surprising large entry
> for "Bear's Foot". On the Chinese recipe, let me just quote this.
>
> <Quote>
> Simmer in water to get the paw softened, changing the water
> often........
> When it has become soft and tasteless, a condition that is essential,
> cook it until tender over a simmering fire with shredded chicken meat,
> lean ham, sherry and just enough water to enable the ingredients to give
> a rich and thick gravy.
> To serve, cut in slices like ham."
> <End quote>
>
> In other words, cook whatever taste it had out of it and replace it with
> something edible!
>

A bear is just a big old pig. Maybe the foot has similarities with
the dish the English refer to as 'Trotters.' Pigs feet.

> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

Virginia Tadrzynski wrote:
> "Kate Connally" > wrote in message
> ...
>> Below is the recipe I'm considering for T-day this year
>> instead of turkey. I wonder if I can get the bear's foot
>> and TJ's. It will probably be organic though. If I make
>> it I will leave out the mushrooms as I *hate* mushrooms! ;-)
>>
>> Kate
>>
>> STUFFED BEAR’S FOOT
>> (Töltött Mechvetalp)
>>
>> 1 bear’s foot
>> vinegar, to taste
>> salt, pepper, paprika, bay leaf, lemon peel, and juniper berries, to taste
>> 1/4 lb. mushrooms, sliced
>> 1/2 lb. cooked ham
>> 2 eggs, beaten
>> melted rendered lard
>> 1/2 c. red wine
>>
>> Blanch the bear’s foot with boiling water. Repeat the blanching by
>> dipping the foot into boiling water until the fur becomes pluckable. With
>> a sharp knife cut around the food and between the nails several times to
>> clean properly. To prepare the marinade combing the vinegar, salt,
>> pepper, paprika, bay leaf, lemon peel, and juniper berries in a pot. Boil
>> the foot in this liquid for about 1 hour. Then let foot cool in it.
>> Remove the foot from the marinade. Reserve the marinade. Bone the foot
>> and remove the nails. Combine mushrooms, ham, eggs, and salt and pepper
>> and stuff the foot with this mixture. Grease the foot with melted lard,
>> and wrap it in parchment paper. Bake in a moderately hot oven until meat
>> is tender. When meat is ready remove food from the paper. Add red wine
>> to the marinade and pout the liquid over the foot before serving.
>> (Töltött Mechvetalp is still such a sophisticate hunter’s dish in the
>> Székelys’ land that the recipe is known only by a few individuals. Those
>> two or three cooks who know the secret prefer to divulge only the basics.
>> Thus, the quantities below are approximations, because they are based on
>> very old descriptions of this dish.) (From Paul Kovi’s Transylvanian
>> Cuisine)
>> --
>> Kate Connally
>> “If I were as old as I feel, I’d be dead already.”
>> Goldfish: “The wholesome snack that smiles back,
>> Until you bite their heads off.”
>> What if the hokey pokey really *is* what it's all about?
>>
>
>
> Today is the first day of bear season in PA...a friend went out this
> morning...Want me to see if I can score you a bearfoot? Be careful what you
> wish for!

Sure, Ginny, that would be great! Actually I've also seen
an American Indian recipe for bear's paw many years ago.
Didn't save it though. I think Lewis and Clark may have
eaten bear paw on their expedition. The ate a lot of really
weird things, some because they had nothing else to eat, and
some on purpose! This was in the book Undaunted Courage, to
which I listened (on cd) on my recent cross-country trip.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed, 25 Nov 2009 11:29:10 -0500, Kate Connally >
wrote:

>Virginia Tadrzynski wrote:
>> "Kate Connally" > wrote in message
>> ...
>>> Below is the recipe I'm considering for T-day this year
>>> instead of turkey. I wonder if I can get the bear's foot
>>> and TJ's. It will probably be organic though. If I make
>>> it I will leave out the mushrooms as I *hate* mushrooms! ;-)
>>>
>>> Kate
>>>
>>> STUFFED BEAR’S FOOT
>>> (Töltött Mechvetalp)
>>>
>>> 1 bear’s foot
>>> vinegar, to taste
>>> salt, pepper, paprika, bay leaf, lemon peel, and juniper berries, to taste
>>> 1/4 lb. mushrooms, sliced
>>> 1/2 lb. cooked ham
>>> 2 eggs, beaten
>>> melted rendered lard
>>> 1/2 c. red wine
>>>
>>> Blanch the bear’s foot with boiling water. Repeat the blanching by
>>> dipping the foot into boiling water until the fur becomes pluckable. With
>>> a sharp knife cut around the food and between the nails several times to
>>> clean properly. To prepare the marinade combing the vinegar, salt,
>>> pepper, paprika, bay leaf, lemon peel, and juniper berries in a pot. Boil
>>> the foot in this liquid for about 1 hour. Then let foot cool in it.
>>> Remove the foot from the marinade. Reserve the marinade. Bone the foot
>>> and remove the nails. Combine mushrooms, ham, eggs, and salt and pepper
>>> and stuff the foot with this mixture. Grease the foot with melted lard,
>>> and wrap it in parchment paper. Bake in a moderately hot oven until meat
>>> is tender. When meat is ready remove food from the paper. Add red wine
>>> to the marinade and pout the liquid over the foot before serving.
>>> (Töltött Mechvetalp is still such a sophisticate hunter’s dish in the
>>> Székelys’ land that the recipe is known only by a few individuals. Those
>>> two or three cooks who know the secret prefer to divulge only the basics.
>>> Thus, the quantities below are approximations, because they are based on
>>> very old descriptions of this dish.) (From Paul Kovi’s Transylvanian
>>> Cuisine)
>>> --
>>> Kate Connally
>>> “If I were as old as I feel, I’d be dead already.”
>>> Goldfish: “The wholesome snack that smiles back,
>>> Until you bite their heads off.”
>>> What if the hokey pokey really *is* what it's all about?
>>>
>>
>>
>> Today is the first day of bear season in PA...a friend went out this
>> morning...Want me to see if I can score you a bearfoot? Be careful what you
>> wish for!
>
>Sure, Ginny, that would be great! Actually I've also seen
>an American Indian recipe for bear's paw many years ago.
>Didn't save it though. I think Lewis and Clark may have
>eaten bear paw on their expedition. The ate a lot of really
>weird things, some because they had nothing else to eat, and
>some on purpose! This was in the book Undaunted Courage, to
>which I listened (on cd) on my recent cross-country trip.
>
>Kate

http://www.cooks.com/rec/search/0,1-0,bear_claw,FF.html

"Kate Connally" > wrote in message
...
> Virginia Tadrzynski wrote:
>> "Kate Connally" > wrote in message
>> ...
>>> Below is the recipe I'm considering for T-day this year
>>> instead of turkey. I wonder if I can get the bear's foot
>>> and TJ's. It will probably be organic though. If I make
>>> it I will leave out the mushrooms as I *hate* mushrooms! ;-)
>>>
>>> Kate
>>>
>>> STUFFED BEAR’S FOOT
>>> (Töltött Mechvetalp)
>>>
>>> 1 bear’s foot
>>> vinegar, to taste
>>> salt, pepper, paprika, bay leaf, lemon peel, and juniper berries, to
>>> taste
>>> 1/4 lb. mushrooms, sliced
>>> 1/2 lb. cooked ham
>>> 2 eggs, beaten
>>> melted rendered lard
>>> 1/2 c. red wine
>>>
>>> Blanch the bear’s foot with boiling water. Repeat the blanching by
>>> dipping the foot into boiling water until the fur becomes pluckable.
>>> With a sharp knife cut around the food and between the nails several
>>> times to clean properly. To prepare the marinade combing the vinegar,
>>> salt, pepper, paprika, bay leaf, lemon peel, and juniper berries in a
>>> pot. Boil the foot in this liquid for about 1 hour. Then let foot cool
>>> in it. Remove the foot from the marinade. Reserve the marinade. Bone
>>> the foot and remove the nails. Combine mushrooms, ham, eggs, and salt
>>> and pepper and stuff the foot with this mixture. Grease the foot with
>>> melted lard, and wrap it in parchment paper. Bake in a moderately hot
>>> oven until meat is tender. When meat is ready remove food from the
>>> paper. Add red wine to the marinade and pout the liquid over the foot
>>> before serving. (Töltött Mechvetalp is still such a sophisticate hunter’s
>>> dish in the Székelys’ land that the recipe is known only by a few
>>> individuals. Those two or three cooks who know the secret prefer to
>>> divulge only the basics. Thus, the quantities below are approximations,
>>> because they are based on very old descriptions of this dish.) (From
>>> Paul Kovi’s Transylvanian Cuisine)
>>> --
>>> Kate Connally
>>> “If I were as old as I feel, I’d be dead already.”
>>> Goldfish: “The wholesome snack that smiles back,
>>> Until you bite their heads off.”
>>> What if the hokey pokey really *is* what it's all about?
>>>
>>
>>
>> Today is the first day of bear season in PA...a friend went out this
>> morning...Want me to see if I can score you a bearfoot? Be careful what
>> you wish for!
>
> Sure, Ginny, that would be great! Actually I've also seen
> an American Indian recipe for bear's paw many years ago.
> Didn't save it though. I think Lewis and Clark may have
> eaten bear paw on their expedition. The ate a lot of really
> weird things, some because they had nothing else to eat, and
> some on purpose! This was in the book Undaunted Courage, to
> which I listened (on cd) on my recent cross-country trip.
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>


He didn't do so hot on his 'bahr hunt'........I remember reading that L&C
ate a lot of beaver tail (literally, so you resident pervs keep your
comments to themselves). I'll tell him to keep trying.
-g

On Nov 23, 1:44*pm, Kate Connally > wrote:
> Below is the recipe I'm considering for T-day this year
> instead of turkey.

I'm not eating at your house, yet another reason to be thankful LOL