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Chopped Parsley, Mushrooms, and Shalot

One ounce of Butter.

Breadcrumbs. 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 give the half bird as much as possible the shape of a neat cutlet.

Season with pepper and salt, and sprinkle over it the chopped parsley, mushrooms, and shalot.

Brush the half bird over with butter melted, then sprinkle browned breadcrumbs over it, and broil it for fifteen minutes. Baste again, with butter melted and hot; serve very hot with fried strips of potato, and either good clear gravy or Espagnole sauce.