“We were to have a superb dinner, consisting of a leg of pickled pork and greens, and a pair of roast stuffed fowls. A handsome mince-pie had been made yesterday morning (which accounted for the mincemeat not being missed), and the pudding was already on the boil. These extensive arrangements occasioned us to be cut off unceremoniously in respect of breakfast; “for I ain’t,” said Mrs. Joe,—“I ain’t a-going to have no formal cramming and busting and washing up now, with what I’ve got before me, I promise you!””
A cook of roughly the same moment, setting down the same dish.
Soak the pork, which should not be a fat piece, over night in cold water; and in another pan a quart of dried split peas. In the morning put on the peas to boil slowly until tender. Drain and rub through a cullender; season with pepper and salt, and mix with them two tablespoonfuls of butter and two beaten eggs. Beat all well together. Have ready a floured pudding-cloth, and put the pudding into it. Tie it up, leaving room for swelling; put on in warm, not hot water, with the pork, and boil them together an hour. Lay the pork in the centre of the dish, turn out the pudding, slice and arrange about the meat.
Sources: The passage is from Charles Dickens, Great Expectations, free to read in full at Project Gutenberg. The recipe is from Harland, Common Sense in the Household of 1871, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, boar stamp.