Braised Chicken, Printaniere

Chicken seasoned with bacon and served with vegetables and white sauce.

Take a large fowl or chicken, singe, draw and truss and put in a stewpan, add eight ounces of chopped bacon and fry the bird lightly. Scald and chop in small squares about half a pound of streaky bacon; put it in a stewpan with four small carrots and onions, season with salt, add a teacupful of broth; put the lid on the stewpan with some live embers on the top, stand it over a moderate fire and finish braising. Dish the chicken, mix some cooked peas with the vegetables and garnish the dish with them. Stir and mix an equal quantity of white sauce with the liquor, boil for a few minutes, strain, pour it over, and serve.