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.
 
 

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