Pork is never boiled unless corned or salted.
PICKLED PORK AND PEASE 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 must boil slowly. Skim it frequently. Boil in a separate pot greens or cabbage to eat with it; also parsnips and potatoes.
Pease pudding is a frequent accompaniment to pickled pork, and is very generally liked. To make a small pudding, you must have ready a quart of dried split pease, which have been soaked all night in cold water. Tie them in a cloth, (leaving room for them to swell,) and boil them slowly till they are tender. Drain them, and rub them through a cullender or a sieve into a deep dish; season them with pepper and salt, and mix with them an ounce of butter, and two beaten eggs. Beat all well together till thoroughly mixed. Dip a clean 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. Send it to table and eat it with the pork.
You may make a pease pudding in a plain and less delicate way, by simply seasoning the pease with black pepper, (having first soaked them well,) tying them in a cloth, and putting them to boil in the same pot with the pork, taking care to make the string very tight, so that the water may not get in. When all is done, and you turn out the pudding, cut it into thick slices and lay it round the pork.
Pickled pork is frequently accompanied by dried beans and hominy.
PORK AND BEANS.
Allow two pounds of pickled pork to two quarts of dried beans. Soak the meat all night in a pan of cold water. Put the beans into a pot with cold water, and let them hang all night over the embers of the fire, or set them in the chimney corner, that they may warm as well as soak. Early in the morning rinse them through a cullender. Having scored the rind of the pork, (which should not be a very fat piece,) put it into a pot with cold water, and boil it till tender, carefully skimming off the liquid fat. In another pot boil the beans till they have all bursted. When soft, take them up; lay the pork in a tin pan; and cover it with the beans, adding a very little water. Then bake them in an oven till brown, but not longer.
This is a homely dish, but is by many persons much liked. It is customary to bring it to table in the pan in which it is baked. The chine is the proper piece for this purpose.