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After the Jews emigrated, during the 1950s there wasn’t anybody in Marosvasarhely to cut the animals, so a shochet came from Bucharest or Kolozsvar; later people traveled to Kolozsvar to buy meat. We always prepared different meat, depending on the raw material; we made meatballs, stew with potatoes, horse-radish, we always had beet, starter, eggs; everybody was given two eggs. I put lettuce under the eggs, parsley on its top, fresh radish, if we already had; we cut out tulips of the radish. Sometimes people said that in spring it was costly, yet I bought as much as I needed. I have a knife with a reticulated edge, I used that knife when I cut up the cucumbers, and I put two slices on the plate.
Period
Location
Romania
Interview
Berta Grunstein