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Another dish was chopped liver. You slice some onions, and fry it. Then you add the liver and you grind it all. You add garlic, salt and pepper to taste. I did not know this was called Jewish caviar. At home we did not call it that. I don’t think we even knew that such a thing as caviar exists. We just said: liver paté. I don’t know any other Jewish specialties.
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Interview
Halina Najduchowska
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