1. rinse the cooled meat, put it in a saucepan with 2 liters of cold water and 1 tsp. salt. The meat must be completely covered with water. Bring to a boil and skim. Reduce temperature and gently do 2 hours over medium heat.
2. peel the carrots and celery, cut into 1 cm cubes. Rinse and peel the potatoes and cut into 1 cm cubes. Place in cold water to prevent them from discoloring. Pluck the parsley leaves and chop them. Peel and finely dice the onions. Heat the butter in a frying pan and fry the onions in it over medium heat, stirring throughout, until golden brown.
3. 35 min. before the end of the cooking time, add the celery and carrots, continuing to skim, if necessary. After another 15 minutes add the potato cubes. At the end of the cooking time, remove the meat and cut into bite-sized cubes. Add again to the clear soup. Add the sparrows to the stew form and heat. Serve sprinkled with onions and parsley.
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