I was the youngest of 16 children. My father, who was Jewish, was a London bobby; and my mother, through born in London, was a Florentine who knew from birth what to do with pasta.

I was brough up half and half. It was unlikely that we confused the prayers before eating - a motzi before the pasta and a Hail Mary before a knish.

Potboiler

INGREDIENTS

2 large knockwurst, cut into 12 or 14 chunks
3 or 4 pounds corned beef
2 stewing chickens, excess fat removed, cut into 12 or 14 serving pieces
Sufficient water to cover meat and chicken parts
1 large cabbage, cut into chunks
Sufficient water to cover cabbage
5 to 6 cups cooked rice (start with 2 cups uncooked rice and cook per directions on package)
12 to 14 whole medium onions, peeled
12 to 14 medium potatoes, peeled
12 to 14 carrots, peeled
Sufficient water to cover onions, potatoes and carrots
2 or 3 hard-cooked eggs, sliced or quartered
Salt to taste

Cover knockwurst, corned beef and stewing chickens with water and cook until meat and chickens are tender. Drain meats. Slice corned beef. Reserve liquid from meat. Remove excess fat (this may be done easily if liquid is chilled in refrigerator until fat sets.)

Cook cabbage in water to cover until tender. Drain cabbage. Reserve liquid.

Cook 2 cups rice according to package directions.

Cook onions, potatoes and carrots in sufficient water to cover. Cook until vegetables are tender. Drain, reserving liquid.

In a large soup kettle or roasting pan (boiler), pour all the reserved liquids (taste to see if salt is required). Add cabbage and rice. Top with cooked onions, carrots and potatoes. Layer the sliced corned beef, chicken parts and knockwurst over the vegetables. Heat.

Decorate top with sliced or quartered hard-cooked eggs. Serve in large soup bowls.

Serves 12 to 14