Tag #138182 - Interview #77963 (laszlo nussbaum)

On Friday evening, my grandfather came home from the synagogue, and the dinner was ready. The typical Jewish cuisine: fish in aspic, made in a special Jewish way. It is made mainly with carp; as far as I know, they cook it without gelatin, let it cool down, and this is how it turns into a meat jelly. The braided challah with poppy-seeds on it, which of course, is picked up and coated in salt by the head of the family. There were no sweets. My grandfather spent the whole morning in the synagogue on Sabbath; then there was the typical lunch of Sabbath midday. Mostly we had chulent. There was also chicken or goose meat-soup. I remember even today, that the soups had a hearty yellow color because of the goose or hen fat; I haven't eaten such yellow soup since then. It wasn't possible to be late for lunch, or to be busy. The family was together.