Lenten and Easter dishes from a school in Hungary are summarized in 3 sentences: Roux soup made with lard, flour and eggs and egg soup are typical dishes eaten during Lent; Easter meals include braided sweet bread, chicken soup with vegetables, and roast lamb served with potatoes and salad; Other Easter traditions involve boys sprinkling girls with water in exchange for painted eggs and inviting them to share the feast of ham, eggs and horseradish.