12 peppercorns. For the pudding: 1 quart of split peas, 1 oz. of butter, 2 yolks of eggs, salt and pepper.
Method.—Soak the peas for 12 hours. Place the pork in a boiling pot, cover it with warm water, unless very salt, in which case use cold water (see "Notes on Boiling Meat," p. 429). Bring to the boil, skim well, boil for 10 minutes, add the onion, carrot, turnip and celery, all cut into thick slices, put in the peppercorns, and simmer gently until done. Boil the parsnips and cabbage separately; divide the former lengthwise into 4 pieces, and press the latter well, season it with pepper, and cut it into small squares. Serve the pork in a hot dish, garnished with the parsnips and cabbage. The liquor in which pork is cooked may be converted into good peasoup.
There are two methods of making the pease pudding. By the first method, the peas are drained from the water in which they were soaked, tied in a cloth, and cooked for about 1½ hours in the boiling-pot with the pork. They are then rubbed through a fine sieve, mixed with the butter and yolks of eggs, seasoned with salt and pepper, replaced in the cloth, and boiled with the pork for about 40 minutes longer. The second method is probably the better one. After being drained from the water in which they were soaked, the peas are placed, with a dessertspoonful of salt, in a stewpan, which they about half fill, and covered with cold water, which must be replaced as it boils away. Cook the peas gently for about 2 hours, or till they are quite soft, then rub them through a fine sieve, add the butter, yolks of eggs, and season to taste. Press the purée into a well-buttered mould or basin, and either steam or bake for about 40 minutes.
Time.—Allow 25 minutes to each lb. of pork. Average Cost, the pork 9d. per lb., the pudding 9d.
1099.—PORK, LEG OF, ROASTED. (Fr.—Gigot de Porc rôti.)
Ingredients.—A leg of pork, onion forcemeat, No. 404, salad-½ a pint of gravy, dripping for basting, apple sauce (see No 316).
Method.—Remove the bones down to the knuckle bone, break them into smaller pieces, and simmer them for gravy. Make the forcemeat as directed, press it lightly inside the leg, and secure the opening. Score the skin in narrow strips, brush over with salad-oil, and either roast it before a clear fire, or bake it in a moderate oven (see "Notes on Roasting," p. 428). Serve the gravy and apple sauce in sauce-boats.
Time.—Allow 25 minutes to each lb. of meat. Average Cost, 9d. per lb.
Ingredients.—1 lb. of cold roast pork, 1 dessertspoonful of finely-