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Cold Partridge with Rum
- Difficulty
Medium
Published 1975
A dish occasionally served in Edwardian days to gentlemen who were breakfasting late after a night at cards. It is very good indeed for lunch.
Ingredients
1 - large glass of rum
- lemon juice
- lettuce hearts
- watercress
Method
Roast the partridge; carve it into joints immediately it is done and while still warm put into a pie dish containing a large glass of good rum. Cover the dish but turn the pieces of bird from time to time and leave till next day. Drain them if very wet, sprinkle with
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