Pork With Peas Pudding

Boil a nice piece of pickled or corned pork, (the leg is the best,) and let it be well skinned, and thoroughly cooked. To make the pudding, pick over and wash through cold water, a quart of yellow split peas, and tie them in a square cloth, leaving barely sufficient room for them to swell; but if too much space is allowed for swelling, they will be weak and washy. "When the peas are all dissolved into a mass, turn them out of the cloth, and rub them through a coarse sieve into a pan. Then add a quarter of a pound of fresh butter, mixed well into the peas, and a very little pepper. Beat light, three yolks and one whole egg and stir them into the peas a little at a time. Then beat the whole very hard. Dip your pudding-cloth into hot water; spread it out in a pan, and pour the mixture into it. Tie up the cloth, and put the pudding into a pot of boiling water. Let it boil steadily for at least an hour. When done, send it to table, and eat it with the pork.

Next day, if there is much left, boil both the pork and the pudding over again, (the remains of the pudding tied in the cloth.) Let them boil till thoroughly warmed throughout. Cut them in slices. Place them on the same dish, the pork in the middle, with slices of pudding laid round, and send them to the breakfast table, for strong healthy eaters.

Sausage-Meat

To fifteen pounds of the lean of fresh pork, allow five pounds of the fat. Having removed the skin, sinews, and gristle, chop both the fat and lean as fine as possible, and mix them well together. Rub to a powder sufficient sage-leaves to make four ounces when done. Mix the sage with two ounces of fine salt, two ounces of brown sugar, an ounce of powdered black pepper, and a quarter of an ounce of cayenne. Add this seasoning to the chopped pork, and mix it thoroughly. Pack the sausage-meat down, hard and closely, into stone jars, which must be kept in a cool place, and well covered. When wanted for use, make some of it into small flat cakes, dredge them with flour, and fry them well. The fat that exudes from the sausage-cakes, while frying, will be sufficient to cook them in.

Sausage Dumpling

Make a good paste in the proportion of three mashed potatos, and a quarter of a pound of finely minced suet to a quart of flour. Roll it out into a thick sheet. Fill it with the best home-made sausage meat. Lay the sausage meat in an even heap on the sheet of dough, and close it up so as to form a large round dumpling. Dip a square cloth in boiling water, shake it out, dredge it with flour, and tie the dumpling in it, leaving room for it to swell. Put it into a pot of boiling water, and keep it boiling hard till thoroughly done. Do not turn it till immediately before it goes to table. It requires no sauce but a little cold butter. It may be made into several small dumplings.

Veal And Sausage Pie

Line a deep oval dish with a very nice paste. Lay at the bottom a thin veal cutlet, seasoned with powdered mace. Place upon it some of the best sausage meat, spread thin; then another veal cutlet, and then more sausage. Repeat this till the dish is full, finishing with sausage meat on the top. Then cover the pie with a rather thick lid or upper crust, uniting the two edges at the rim, by crimping or notching them neatly. Make a cross slit in the centre of the lid. Bake the pie well, and serve it up hot.

Put no water into this pie, as the veal and the sausage will give out sufficient gravy. We recommend this pie.

If you live where veal cannot always be procured, substitute chicken or turkey, boiled and cut up, and covered with layers of sausage; or else thin slices of venison; or else, the best part of a pair of boiled or roasted rabbits.