I am sure my
mother made many things but the things that stick in my mind are
rabbit stew (we had to take a half hour bus ride then a ten minute train ride to buy the
rabbit), pilaff (my father learned to eat it in Singapore and Sumatra during the war), lamb chops and roasts (we bought a side of lamb a week for the family of 5) with vegetables and «Eggs a la Mummy» — fritters made with
left over vegetables and very popular on Sunday nights.