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Bread-crumbs (Pick and clean a nice young)

Pick and clean a nice young partridge, cut it in half, leave on the legs but cut off the toes, press the leg towards the wing to make it into a neat cutlet shape, season with pepper and salt and sprinkle over the parsley, mushrooms and shalot, baste over this with warm butter, then sprinkle over again with brown bread-crumbs, broil for fifteen minutes, baste again with warm butter, and serve very hot with fried strips of potato and either a good beef-tea gravy or Espagnole sauce.