There are the classic staples, like chicken paprikash and matzo ball soup made with coarsely ground matzo from Israel. Then there are the dishes usually only found in history books, like roast leg of goose, and no shortage of offal recipes – such as sour lung stew with bread dumplings or cooked bone marrow on toast with pickled and fresh garlic – that prove the old adage of Jewish ancestors using every last bit of the animal.

อ่านต่อได้ที่  : โรงเรียนมัธยมวัดไทรราษฎร์อุปถัมภ์

สาระน่ารู้ :  disease