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Pickled Pork and Peas Pudding

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 it must boil slowly. Skim it frequently. Boil in a separate pot, greens or cabbage to eat with it, also parsnips and potatoes. Peas pudding is a frequent accompaniment to pickeled pork, and is liked. To make a small pudding have ready a quart of dried split peas, which have been soaked all night in cold water, tie them in a cloth (leaving room for them to swell), and boil them slowly until they are tender; drain them and rub them through a sieve into a deep dish, season them with pepper and salt, and mix them with an ounce of butter and two beaten eggs; beat all well together until thoroughly mixed; dip a 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. Serve with the pork.