Let one quart of pea beans soak over night in soft water; wash, drain and cook until very tender, but not broken, in boiling water, changing the water at least twice. Put the beans into a baking dish with links of sausage, here and there, using in all about a pound of sausage. Dissolve two teaspoonfuls of salt in a quart of boiling water and pour over the beans, adding more, if needed, to cover, take five or six hours. Serve hot with tomato catsup. Press the "left over" closely into an oval-shaped dish, taking no care to retain the shape of the beans. If needed, a plate bearing a weight may be placed on the top. When cold, turn from the dish and cut into slices. Garnish with celery leaves or parsley. Serve with a beet or tomato salad.