Boiled Salt Pork with Pease Pudding

Name: Boiled Salt Pork with Pease Pudding
Cuisine: France
Ingredients: 1 shoulder or breast of salt pork; 1 shoulder or breast of salt pork; 6 large carrots; 2 Spanish onions, stuck with 2 cloves; 6 small leeks; 6 parsnips; 1 pound split peas; 1 Spanish onion, thinly sliced; ¼ pound butter; 3 eggs, beaten; salt, freshly-ground black pepper and grated nutmeg; salt, freshly-ground black pepper and grated nutmeg; salt, freshly-ground black pepper and grated nutmeg

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 shoulder or breast of salt pork
6 large carrots
2 Spanish onions, stuck with <

Europe
France
Main course
Gluten-free

Method

Place salt pork in water; bring to the boil; skim; add vegetables; bring to the boil and skim again. Then lower heat and simmer pork and vegetables gently until tender. Place the pork on a heated serving dish; surround with accompanying vegetables and serve with pease pudding.

To Make Pease Pudding

Soak peas in cold water overnight. Place in a sauce