Boiled Salt Pork and Pease Pudding

Ingredients

• Three or four pounds of leg or spring of pork
• Cover with tepid water
• Half a pint of split pease
• One small egg
• Half an ounce of butter
• Salt, pepper, and sugar

Method

1. 1

   Wash the joint, put into a pan, and cover with tepid water.

2. 2

   Bring to the boil, skim, then simmer.

3. 3

   Allow twenty-five minutes per pound and twenty-five minutes over.

4. 4

   Place the joint on a hot dish, and pour over it a little of the liquor in which it was boiled, and serve with pease pudding and parsnips.

5. 5

   For Pease Pudding: Soak the pease all night in water.

6. 6

   Next day tie them loosely in a pudding-cloth; put them into a pan of boiling water; boil for three or four hours till the pease are quite soft.

7. 7

   Drain very well, and pass them through a wire sieve.

8. 8

   Beat in the egg, pepper, salt, and sugar.

9. 9

   Return all to the cloth, tie up tightly, and boil for twenty minutes.

10. 10

    Turn out on a dish, or serve round the pork.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 14. The excerpt below is the record exactly as published.

Boiled Salt Pork and Pease Pudding* Three or four pounds of leg or spring of pork. Wash the joint, put into a pan, and cover with tepid water. Bring to the boil, skim, then simmer. Allow twenty- five minutes per pound and twenty-five minutes over. Place the joint on a hot dish, and pour over it a little of the liquor in which it was boiled, and serve with pease pud- ding and parsnips. Pease Pudding. oia or jam th( Half a pint of split pease. One small egg. Half an ounce of butter. jj hei Salt, pepper, and sugar

Cook this with the app: pantry check, scaling, and the assistant.