2 1/2 lb. pickled pork
1 onion
2 cloves
1 bay leaf

PUDDING:

1/2 lb. split peas
1 dessertspoon (2 tsp.) butter
1 egg
Salt & pepper
Pinch of sugar

Wash peas and soak overnight in cold water. Tie loosely in pudding cloth, cover with salted water and boil in covered saucepan for about 2 hours. Remove peas from cloth and force through sieve. Add beaten egg, butter, seasoning and sugar and mix thoroughly. Turn into greased pudding basin, cover, put into pan of boiling water and cook for approximately 30 minutes.

Put pork into pan of cold water, bring to boil slowly. Drain, return to pan and cover with fresh water. Add bay leaf and onion stuck with cloves. Cover pan and simmer pork until tender. Cut into slices and serve with pudding. An onion flavored sauce is an excellent addition.