Cold Partridge with Rum

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

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

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