Pease Pudding
Dear Aunt Daisy, "a Here is a very simple recipe for pease pudding-no soaking and no salt until cooked! Put the peas in a saucepan and cover with plenty of cold water, Bring gently to the boil and simmer for one hour or until cooked-best to use ‘an asbestos mat as they are likely to burn easily. When cooked beat up with a nice knob of butter, a little salt and pepper, but no mint. Put in a pie dish and keep hot until ready. This is usually served with corned beef, boiled pork or boiled bacon.
We used to buy it at home with faggots which I am sure most Londoners will remember-it is an unfailing recipe.
Johnsonville
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Thank you. The faggot loaves you speak of are very tasty, and being made with liver are quite nourishing as well as cheap. Here is the recipe:-FAGGOT LOAVES-Half a pound of raw liver; 2 medium onions; 2 rashers of bacon; 2 or 3 slices.of bread; 1 or 2 eggs; 2 tablespoons flour; milk, seasoning, herbs if liked. Beat eggs and make into batter with flour and milk, adding seasoning and herbs. Mince liver, onion and bacon, catching juice; soak bread in milk. Mix all, blend with batter, Put into greased tins with covers, or in piedish. Cook in oven'in pan of water. Serve hot or cold in slices.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19441124.2.37.3.1
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New Zealand Listener, Volume 11, Issue 283, 24 November 1944, Page 22
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230Pease Pudding New Zealand Listener, Volume 11, Issue 283, 24 November 1944, Page 22
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