Cover joint with cold water, and add the pot vegetables roughly chopped.
Simmer for about 2 1/2 hours allowing 25 minutes to the pound, until the joint is done.
Prepare Pease Pudding as follows: Soak 1 pint of split peas overnight.
Drain, transfer to fresh water in a saucepan and simmer for approximately an hour and a half.
When soft, sieve them, and add 1 ounce of butter and the beaten yolk of one egg.
Season to taste.
Blend all together and put the puree into a greased dish covered with foil and steam or bake for a further half an hour.
If you prefer, there are some very good tinned varieties of pease pudding to be bought, which simply need heating.