4 dl dry peas
 2 l water
 1 onion
 600 g salted pork shoulder
 1 carrot
 marjoram or thyme
 Soak peas in water overnight. Boil and pick empty peels off.
 Peel and chop the onion. Add peeled carrot (whole). Add onion, 
 meat and marjoram or thyme. Boil covered for 1 - 1.5 hours, 
 until the meat is done. Discard carrot. Cube meat and put it 
 back. Serve hot with mustard.