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  • "In homes across Britain at Easter, real eggs were cracked into cooking pots or boiled and served in a green sauce to symbolise the banishment of thin fare, and the favorite tansy, or erbolat, appeared, an omelette coloured green with tart tansy juice or with spinach, fried golden in butter; if you were lucky, it might have a grating of nutmeg, a dash of cinnamon and a spoonful of cream or curds, but it was always a treat after the dietary rigours of abstention."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 71

    January 8, 2017