Soak the beans overnight. Soak the meat in cold water. Cover the pork with cold water and simmer gently, allowing 25–30 min. per lb. and 25–30 min. over. When the liquid is boiling, add the peppercorns, and the carrot, onion and turnip cut in thick slices. About ½ hr. before the pork is cooked, cook the beans in boiling salted water, simmer gently until tender but whole. Drain the beans well and coat with parsley sauce. Pease pudding may be served in place of the beans if liked. Serve the pork in a hot dish, garnished with the vegetables.
The liquor in which the pork is cooked can be made into good pea soup.