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Mom Skanes' Boiled Dinner with Peas Pudding
(recipe, Sharon Hunt)
When she ran a boarding house out of her home, my maternal grandmother sometimes served this dish. It easily serves a crowd.
- 2 lb. boneless salt beef (corned beef), soaked overnight in water in the refrigerator
- 1 cup yellow split peas
- 8 medium carrots, peeled, washed, and chopped into 2-inch-long pieces
- 2 medium parsnips, peeled, washed, and chopped into 2-inch-long pieces
- 1 medium turnip, peeled, washed, and cut into 8 pieces
- 1 medium cabbage, washed, and cut into 8 pieces
- 8 medium potatoes, peeled, washed, and cut in half
- 1 Tbsp. butter
- ½ tsp. black pepper
- Fresh bread, for serving
- Drain the salt beef and place it in a large pot; fill the pot halfway with cold water.
- Place the split peas in a pudding bag, tie securely with twine, and place it in the pot with the beef.
- Bring the water to a boil, reduce the heat to medium, cover, and boil for 1½ hours.
- Add the carrots, parsnips, turnip, and cabbage, and boil for another 30 minutes.
- Add the potatoes and boil for 30 minutes longer, or until all vegetables are tender.
- Carefully remove the cooked peas from the pudding bag; add butter and black pepper and mash.
- Drain the meat and vegetables. Slice the beef into eight pieces and serve with the vegetables and the peas pudding. Soak up the juices on the plate with fresh bread.