Soak the PORK all night in cold water, and wash and scrape it clean. Put it on early in the day, as it will take a long time to boil, and must boil slowly. Skim it frequently. Boil in a separate pot greens or cabbage to eat with it; also parsnips and potatoes.
Pease PUDDING is a frequent accompaniment to pickled PORK, and is very generally liked. To make a small PUDDING, you must have ready a quart of dried split pease, which have been soaked all night in cold water. Tie them in a cloth, (leaving room for them to swell,) and boil them slowly till they are tender. Drain them, and rub them through a cullender or a sieve into a deep dish; season them with pepper and salt, and mix with them an ounce of butter, and two beaten eggs. Beat all well together till thoroughly mixed. Dip a clean cloth in hot water, sprinkle it with flour, and put the PUDDING into it. Tie it up very tightly, leaving a small space between the mixture and the tying, (as the PUDDING will still swell a little,) and boil it an hour longer. Send it to table and eat it with the PORK.
You may make a pease PUDDING in a plain and less delicate way, by simply seasoning the pease with pepper and salt, (having first soaked them well,) tying them in a cloth, and putting them to boil in the same pot with the PORK, taking care to make the string very tight, so that the water may not get in. When all is done, and you turn out the PUDDING, cut it into thick slices and lay it round the PORK.
Pickled PORK is frequently accompanied by dried beans and hominy.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)