• 1 chicken
• 1 oz. flour
• salt and pepper
• 2 oz. butter or dripping
• 4–6 oz. streaky bacon
• 1 shallot
• 2 oz. chopped mushrooms
• 1 pt. stock

Joint the chicken, dip joints in flour and seasoning. Melt the fat in a casserole; fry the bacon, cut in strips; add chicken, mushrooms and chopped shallot. Fry until golden brown, turning when necessary. Add hot stock, sufficient just to cover the chicken, simmer until tender—about 1½ hr. Correct the seasoning. Serve in the casserole.