This can be made from remains of roasted game, but to have it in perfection the birds should be only half roasted. Carve them very neatly and remove every 'bit of skin and fat from the legs, wings and breasts; bruise the bodies well, and put them with the skin and trimmings into a stewpan; add 2 sliced onions, 1 bay leaf, 1 small blade of mace. and a few peppercorns. Pour over these ingredients a full pt. of veal gravy, broth or stock, and boil sharply, until reduced almost half; now strain the gravy, skim off the fat, add a little cayenne and lemon juice, and in it heat very gradually, but do not boil, the game. Border a dish with fried bread, put the birds in the center; boil the gravy up once and pour over the birds. (Any cold game can be warmed up in Salami's sauce.) - Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111.