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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.)
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.)