Clean and half-roast the birds; cut in quarters, and put in a saucepan
with gravy made of the giblets, necks, and some bits of fat pork,
stewed in a little water. Add a minced button onion, salt, and a
pinch of cayenne, and stew fifteen minutes or until tender, closely
covered. Take out the birds, and pile neatly upon buttered toast in
a chafing-dish. Strain the gravy and return to the fire, adding some
small pieces of butter rolled in flour, the juice of a lemon and a
little wine. Boil up, and pour over the salmi.