From:
The Thorough Good Cook
Soups: 19. Pease Pudding
Pease
pudding is so close an
analogue to
pea soup that I have not hesitated to introduce it in this place. Marrowy "melters," whether whole or split, are far the best peas for this good
dish. Boil them tied loosely in a cloth till they will pulp through a
colander; add
salt,
pepper, two beaten yolks of
eggs; a good piece of
butter; tie up firmly, and boil (with
pork if boiling) for another half-hour, or hang the cloth before the fire till the pudding gets firm, then turn it out. If you are not too refined, and have a stalwart stomach, use dripping instead of butter. It will impart a marvelous
zest to the pudding. And if you wish to make it closely and pleasantly akin to the Italian risotto, add some finely minced
beef,
liver, or
kidney.