Boiled Salted Pork à l’Anglaise
From A guide to modern cookery, 1909
Serves 6
Pease-pudding can also be made by cooking the purée in a buttered napkin.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 265. The excerpt below is the record exactly as published.
BOILED SALTED PORK A L’ANGLAISE Cook plainly in water three lbs. of shoulder, breast, or gammon of bacon, and add thereto a garnish of vegetables as for boiled beef, and six parsnips. Serve the vegetables round the piece of meat, and send a pease-pudding (prepared as directed below) separately. Pease-pudding: put one Ib. of a purée of yellow or green, split peas into a basin, and mix therewith three oz. of melted or softened butter, three eggs
Cook this with the app: pantry check, scaling, and the assistant.