3 huge Heads of Escarole ! large Savoy Cabbage Pigs Feet Bacon slab cut in Square pieces Sausage Prosutte Bones Spareribs cut 2 ribs each
Cut up Cabbage and Escarole then Boil till tender and Drain. Put all the meat into a pot and cover with water and cook for a few hours covered. When Everything is cooked Mix Escarole and all the Meats and cook all together for 1 hour. Serve hot
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