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.
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
©1975 The Estate of Elizabeth Ayrton