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.
I also really like
lamb in a «Moroccan»
stew with carrots, apricots, cinnamon, potatoes and dumplings (all
things that you can now fully enjoy, yay!)