Cold Partridge with Rum

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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.


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


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