Jewish fricassée is probably most closely related to the Polish potrawka, a dish of chicken or turkey with peas and carrots stewed in a cream and flour sauce and finished with lemon. As it so happens, both Gottlieb and Rothstein, who inspired Rose's rendition, immigrated from Poland when they were young, perhaps bringing their own memories of the dish along with them. Rose likes to serve his fricassée with steamed white rice, though some versions call for Chinese noodles in yet another nod to the modern Jewish love affair with Cantonese-American cuisine. Clearly, Jewish fricassée has evolved over the years, but it is almost always a dish that economizes the home kitchen to use up odds and ends—literally feet—as well as various off-cuts like chicken necks, gizzards, or wings. Then there are the meatballs, which the preeminent Jewish cookbook author Joan Nathan thinks were a Romanian and/or Italian-American addition to the dish, since ground meat patties are a big part of the cuisine of the former Turkish colony, and the ball shape was so popular among Italian immigrants who often lived alongside Jewish immigrants. In Rose's recipe, in another nod to tradition, the meatball mix is augmented with ground chicken because red meat was scarce in Poland (though Rose thinks that back in the day, the "meatballs" were actually mostly made of matzo meal).