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.