Required: Three roast partridges.

Half a pint of good brown sauce.

One gill of cream.

One and a half gills of mayonnaise sauce.

One glass of sherry.

One and a half pints of aspic jelly.

About one and a half inches of cucumber.

One lettuce.

Two tomatoes.

Two tablespoonfuls of cooked peas. (Sufficient for six.)

Coat a plain border mould with aspic jelly. Cut the birds into neat joints, and take off the skin. Heat the brown sauce in a saucepan, add the glaze, and let it dissolve; then add the wine and half a pint of the aspic. Strain this sauce, then coat each joint completely with it. Leave them until the sauce is set, then pour a little warmed aspic over each to glaze it. Add the remains of the aspic, after it has cooled, to the mayonnaise. Cut the cucumber into shreds, add these and the peas to the mayonnaise, also the cream, after whipping it slightly. Season it carefully with salt and pepper. Pour this mixture into the prepared mould, and leave it until set. Then dip the mould into tepid water, and turn the contents on to a pretty dish.

Arrange the joints of partridge tastefully in the centre, with a border of lettuce-leaves round. Garnish with the tomatoes cut in quarters, and serve as cold as possible.

Cost, from 5s. 9d.