For the stock

• 1 boiling fowl or carcase, giblets, skin and legs of a fowl
• ¼ lb. lean bacon
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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.