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CHICKEN (a la Creci)

Cut half a pound of bacon into dice, and fry these lightly, then put them into a saucepan, and with them twelve shallots, twelve button mushrooms, two large carrots cut into pieces the size and shape of a walnut, and twelve chestnuts roasted and peeled. Let these be already dressed when they are put into the saucepan. Add the flesh of a chicken cut into fillets, cover with good brown gravy, and stew gently for a quarter of an hour, when a tea-spoonful of salt, half a tea-spoonful of pepper, a blade of mace pounded, and a glass of Madeira, or any white wine, may be added. Simmer for five minutes longer, take out the chicken, and place it on a dish; if necessary, thicken the gravy a little, then pour it over the meat. Place the chestnuts, carrots, etc., round it, together with a few mushrooms. Garnish the dish with toasted sippets. Probable cost, chicken, 2s. 6d. Sufficient for three or four persons.