Take the remains of a game dinner, say two or three grouse. Cut all the meat from the bones, in as handsome pieces as possible, and set aside.
Break up the bones, and put on to boil with water and cloves. Boil down to a pint and a half.
Put butter and onions on to fry. Stir all the time until the onions begin to brown; then add flour, and stir until a rich dark brown. Strain the broth on this. Stir a minute, and add lemon juice and salt and pepper to taste; if you like, one tablespoonful of Leicestershire sauce, also. Add the cold game, and simmer fifteen minutes. Serve on slices of fried bread. Garnish with fried bread and parsley.
This dish can be varied by using different kinds of seasoning, and by serving sometimes with rice, and sometimes with mashed potatoes, for a border. Half a dozen mushrooms is a great addition to the dish, if added about five minutes before serving. A tablespoonful of curry powder, mixed with a little cold water, and stirred in with the other seasoning, will give a delicious curry of game. When curry is used, the rice border is the best of those mentioned above.