I keep meaning to write about this summer's pub and dining experiences in England and Sicily but can't get around to it. Meanwhile an extract from the Yiddish Housewives' Cookbook, an article found in your very own Haaretz newspaper :http://www.haaretz.com/culture/arts-lei ... k-1.314686
" Bloshteyn suggests the following afternoon meal for guests: "First clear soup with noodles made by the pastry-cook; then sauted strips of chicken in gravy; cold meat with peas and sauted asparagus; roast chicken or tongue. Followed by roast veal and lamb with compote and salad. Afterward, a torte with wine or pastry and fruit." "
It is not clear as to whether this refers to a simple afternoon tea or a lunch. Either way it's quite substantial. Perhaps there should be a Yiddish Washing-Up Guide as well.