25 lbs. pork (with sm. amount of fat) and 5 lbs. of pork liver, ground together on med.
15 oz. salt
Enough black pepper to make the salt look light grey
1 tbsp. salt peter

Mix the above ingredients well.

BRING TO BOIL:

1 pt. red wine
Peel of 1 lemon
4 sticks of cinnamon
1 tbsp. whole cloves
1 tbsp. whole allspice
12 bay leaves
8 oz. sugar

When the above reaches a rolling boil, turn it off. Cool to very cold. Strain through cheese cloth into ground meat mix. Mix thoroughly. Stuff in beef middle casing salameat casing). This Italian liver sausage was usually served with lentil soup.

LENTIL SOUP:

1 c. uncooked dry lentils
1 med. chopped onion
2 stalks celery, chopped
2 carrots, chopped
4 c. water
1 tsp. salt

Wash and drain lentils. Put all ingredients in a pot. Heat to boiling. Cover and simmer gently for about 30 minutes, or lentils are tender. Serve with Salam de Fedick and-or Parmesan cheese.