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Salmi of Game

Cut the meat from cold cooked game. Break the bones and cover with cold water. Sauté two tablespoons onions in four tablespoons butter and brown; add one tablespoon Worcestershire Sauce and four cups of the liquor in which the bones have been cooked. Season with salt and pepper, color a delicate brown with kitchen bouquet, add two cups cold game, simmer ten minutes. Serve on slices of fried bread and garnish with a potato border and parsley.

Prepare the same spoon curry powder. Serve in rice border.