• 1 roast partridge per head
• large glass of rum
• lemon juice
• lettuce hearts
• watercress
• French dressing

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 a little lemon juice and serve on a salad of lettuce hearts and watercress, with French dressing offered separately.