01:54

Ruth Deutschmann

Benjamin Epp

Lienz

2008-08-25

Sylvia Manning ? Baumgartner

Nicole D´Incecco

1938

On slaughter day there was always soup. They made some soup and two kinds of sausage. Meat sausages and the others, which weren't so - they always called them Schubwürste. They cooked the sausages, boiled them and then we had potatoes with them or some Sterz made from corn meal or something like that. And we had to eat the sausages soon because they didn't keep well... The other sausages were smoked but that was - I don't know what they were made of, lung and some liver and maybe some heart and a bit - maybe a bit of stomach, they put all that in the sausages. And we ate them just like that. Also on slaughter day. We - yes, they also made Bluatbock, that is - that is made with a net... The net is filled with... cooked barley and blood - the net is filled with that - it is put into the oven and baked. Yes. It wasn't really to my taste but that's what it was, yes. Was there food that you didn't like? Not much - not much. I wasn't too keen on tripe and inner organs... But otherwise you had to eat everything. You weren't given anything else. You had to eat what you got. What was served... "You just have to eat it, there is nothing else!" Otherwise you went hungry - but we were used to that. We knew we'd get some mush in the mornings. And in the evenings there might be some more mush or some soup. That was traditional. I think, on every farm.