1/2 lb. lean bacon
1 lb. pork shoulder
3 qts. water
3 carrots, peeled and quartered
1 sliced onion
5 sm. white turnips, peeled and quartered
1 sm. cabbage, quartered
Freshly ground pepper
4 potatoes, peeled and quartered
4 sausages (8 oz. Italian sweet)
8 thin slices French bread, toasted

Cut bacon into chunks and saute in large pot with onion. Pour water on top. Add cut up pork; bring to boil and skim. Add turnips, carrots, and cabbage; season with pepper. Simmer for approximately 2 hours. Add potatoes and sausage which have been pricked with a fork. Simmer for an additional 30 minutes. Remove the vegetables and meat and arrange on a heated platter (keep warm). Pour stock in turrine lined with bread slices. Serve immediately. The meat and vegetables are served separately.