Tag #123344 - Interview #78050 (rena michalowska)

My grandmother made Jewish dishes. There was not much variety, but then Jewish cuisine is not particularly known for its variety, unlike the French- Italian cooking with its finesse and broad range of choices. She baked and cooked, but I never saw a cookbook and I don't remember any recipes. Among the dishes she made there was herring, mostly pickled, meat balls, chopped liver, of course, potato pancakes, beef roast and chicken stew. Veal was a delicacy that was quite rare, because it was very expensive. On Friday my grandmother baked challot.