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Salmi of Woodcocks, Partridges, Fieldfares, or Ducks

4 servings

Ingredients

• Raw ham (a little)
• Poultry (woodcocks, partridges, fieldfares, or ducks) (a little)
• Salt (a little)
• Yellow carrots (a little)
• Shallots or onions (a little)
• Lemon slices (a little)
• Butter (a little)
• Beef broth (a little)
• Pepper (pinch)

Instructions

1. Place a few slices of raw ham in a pot, add the poultry on top, along with salt, a few yellow carrots, sliced shallots or onions, lemon slices, and butter.
2. Roast the poultry until golden, covered tightly.
3. Pour in good beef broth and let it finish cooking until tender.
4. With a sharp knife, carve into small, delicate pieces; pound the uncarvable parts, as well as the lungs, liver, and ham, in a mortar and stir through a sieve with the broth.
5. Add a little chopped shallot and a pinch of pepper to this sauce and briefly simmer with the meat.

Modernized from a treasured 19th-century German cookbook.