Uccelli in salmi
Roast the game completely, seasoning with salt and pepper. If the game be small birds, leave them whole, if big cut them in four parts. Remove all the heads and grind them together with some pieces of birds, or some whole little birds. Put in a saucepan the butter, bacon or ham, brown stock or broth, onion, carrot, salt, thyme and sage. Allow the sauce to simmer for half an hour then rub it through a sieve and place in it the roasted game. Make it boil until the cooking is completed and serve with toasted diamonds of bread.