Prepare the fowl, chop the bacon, peel and slice the vegetables; put into a large pan with the water, salt, herbs, spice, lemon juice and rind. Cook until the flesh of the chicken is absolutely white; the addition of lemon juice makes the flesh tender more quickly. Cool the stock and skim off all fat. Mince 4 oz. of the cooked chicken and moisten it with a little stock. Rub it through a coarse wire sieve. Melt the fat, stir into it the flour then the stock a little at a time; boil well. Stir the hot soup gradually into the chicken purée. Season lightly with lemon juice, salt, pepper and a trace of nutmeg. Add the cream or milk and reheat without boiling.