Pork With Peas Pudding
Boil a nice piece of pickled or corned pork, (the leg is the best,) and let it be well skinned, and thoroughly cooked. To make the pudding, pick over and wash through cold water, a quart of yellow split peas, and tie them in a square cloth, leaving barely sufficient room for them to swell; but if too much space is allowed for swelling, they will be weak and washy. When the peas are all dissolved into a mass, turn them out of the cloth, and rub them through a coarse sieve into a pan. Then add a quarter of a pound of fresh butter, mixed well into the peas, and a very little pepper. Beat light, three yolks and one whole egg, and stir them into the peas a little at a time. Then beat the whole very hard. Dip your pudding-cloth into hot water; spread it out in a pan, and pour the mixture into it. Tie up the cloth, and put the pudding into a pot of boiling water. Let it boil steadily for at least an hour. When done, send it to table, and eat it with the pork.
Next day, if there is much left, boil both the pork and the pudding over again, (the remains of the pudding tied in the cloth.) Let them boil till thoroughly warmed throughout. Cut them in slices. Place them on the same dish, the pork in the middle, with slices of pudding laid round, and send them to the breakfast table, for strong healthy eaters.