Cut the meat from some cold-roasted game into small pieces; break the bones and put them with the trimmings in a stewpan, add one pinch of sweet herbs, two cloves, two peppercorns and some cold water; set it on the fire and boil. Fry two small-sliced onions in butter until brown; sift in two tablespoonfuls of flour and stir until cooked. Strain the liquor in which the bones were boiled, mix with it the flour and onions, put in two tablespoonfuls of Worcestershire sauce, one tablespoonful of lemon juice, a pinch of salt and the pieces of meat. Simmer for fifteen minutes and add a few button mushrooms. Fry some slices of bread without crusts in butter, put them on a hot dish, pour over the salmis, garnish with fried parsley, and serve.