Thus the English and Scandinavians ate boar meat and the Germans and Slavs roast pork on Christmas Day. Also, in many parts of Europe roast pork is still the traditional main dish at weddings and on major feast days. At Easter, smoked or cooked ham, as well as lamb, has been eaten by most European nations from ancient times, and is the traditional Easter dish from coast to coast in this country.
Roast pork is another traditional main dish in some countries.
The nations of central and eastern Europe have other traditional Easter foods, prepared on the last days of Holy Week, blessed by the priest on Holy Saturday or Easter Sunday, and solemnly displayed on a festive table for Easter Week meals. The figure of the Easter lamb, which rests on a bedding of evergreen twigs, is surrounded by colored Easter eggs. The whole table and every dish on it are decorated with garlands and clusters of leaves, herbs, and flowers. It would be impossible to include in one small book the traditional Easter fare of every nationality. A favorite Easter pastry in Poland are the mazurki, originating in the province of Mazuria, which are very sweet cakes made with honey and filled with nuts and fruit.