Our grandma already put a big bowl of jacket potatoes always peeled in the middle of the table. Besides this a little bowl with salt and a little bowl with fresh linseed oil. Everybody got a small saucer with soured cream now. A second plate was there to divide the jacket potatoes into bite-sized pieces on this for themselves.
And you dipped on this in bulk now or how grandma said, ducked. Only into the salt, then into the leu dawdling sauce for the end into the cream sauce. It tastes best of course if the jacket potatoes were correctly still warm.
Our grandpa liked to eat one sliced
dill cucumber.
In the past, it was probably always so that all members of the family ate at the table from a big bowl together. Even soup.
| 
