Chicken a la Reine

• 2 Chickens of a Year Old
• ¼ Pound of Nice Bacon
• A Carrot, Cut Fine

Clean the chicken and truss as for roasting. Then dredge inside and out with salt and pepper. Cut the bacon into very thin strips, about the width of a match, and cover the bottom of the stewpan. Lay over this the carrots and onions, sliced fine, and put another layer of salt meat in delicate strips. Put the Chickens in this and cover well and set inside of a hot oven. After twenty minutes add