Cut the meat into rough cubes and season with salt and pepper. Cut the roasted vegetables into cubes.
In a hot frying pan with oil, brown the meat on all sides. Add paradeis pulp, whole bacon cubes, garlic, shallots and roasted vegetables and fry. Dust the drippings with 20 g of flour and extinguish a few times with red wine to obtain a strong and glossy sauce. Add the clear soup and the herbs, cover and simmer for about 1 to 1.5 hours.
Then “cut out” the meat and shallots with a meat fork into a saucepan and strain the sauce over them through a coarse sieve.
Lightly sauté the cleaned and chopped summer vegetables in a saucepan with butter, season with salt, pepper and a pinch of sugar.
Extinguish with the vegetable soup and steam until soft. When the vegetables are al dente, add a little butter and the parsley to glaze them. Fry the mushroom heads in a frying pan with butter.
For the sparrows, put 200 grams of flour, eggs, a little nutmeg and salt in a large enough bowl and “beat” it with a wooden spoon to a dough until it bubbles. Turn the dough out onto a board and scrape it into simmering hot salted water. (Or press through a spaetzle press.) When the sparrows float to the top, remove from the water, rinse in cold water, and fry in a frying pan with butter before serving.
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