Birds in Salmi

Ingredients

• small game birds or thrushes
• butter
• prosciutto
• meat gravy or broth
• madeira or marsala
• shallot
• juniper berries

Instructions

1. Spit-roast the birds partly, seasoned with salt and oil; leave small ones whole, quarter large ones and pound the heads in a mortar with a small roasted bird or trimmings.
2. Make a sauce of butter, prosciutto, meat gravy or broth, madeira or marsala, chopped shallot, and juniper berries (or bay leaf); season and boil half an hour, then sieve.
3. Return the birds to the sauce, boil until fully cooked, and serve over toasted bread.