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Chicken A La Reine

Prepare a nice pair of chickens as for roasting. Dredge well with salt, pepper and flour. Cut three or four slices of pork and put half in the bottom of stewpan; also two slices of carrot, one large onion cut fine. Stir the whole over the fire until it begins to color, and then put in the chickens, and lay rest of the pork over them. Put the saucepan in a hot oven for about twenty minutes, add white stock to half cover chickens, a bunch of sweet herbs; dredge well with flour. Cover pan and return to the oven. Baste every few minutes and cook one hour, then turn over the chickens. Cook in all about two hours, and serve with Hollandaise sauce.