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CHICKEN (a la Reine)

Cut half a pound of cold chicken into neat pieces. Put one ounce and a half of butter into a saucepan, and dissolve it without browning; stir in one ounce of flour, pour on a quarter of a pint of white stock, and stir briskly till it boils; season with pepper and salt. Boil for three minutes, then put in the chicken, two small onions stuck with three or four cloves, a blade of mace, and a bunch of herbs, and simmer for one hour. Make a border of nicely mashed potatoes, and dish the chicken neatly within it. Put the liquor in which it has been boiled into a clean saucepan, beat in the yolk of an egg, place over the fire, bring to boiling point, add more seasoning if desired, and pour over the chicken; fill up the centre with small rolls of grilled or baked bacon. Probable cost, 2s.