[Margaret Pilkington]

There isn't any one recipe...every family seemed to have their own version.

Bacon ribs or a ham bone(ham shank) featured in ours, with steeped peas......they were put in a pan together and simmered for hours.......when the peas had all 'fallen' a variety of chopped root vegetables were added, leek too and also simmered for a long time, cabbage or curly kale was put into the broth.......dumplings were added about half an hour before the broth was to be served. You added more stock if you wanted it a bit thinner.
It always tasted better after standing overnight.