Pudding skins

They kept a sow, some poultry and grew vegetables, After
farrowing, two piglets were kept for family use and by careful
feeding one was fattened to give plenty of lard and the other
kept lean to give good bacon.  The hams and flitches were

salted in brine then put into muslin bags and hung on hooks in
the kitchen beams.  No part of the pig was wasted; the intes-
fines were thoroughly washed out, turned inside out and rewa-
shed and soaked in salt water for ten days.  Then they were
filled with a mixture of flour, fat, onions and seasoning, the
ends tied off, and either baked or boiled.  This dish was
called 'pudding skins'.