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Vermicelli, with Boiled Chicken

Truss a tender chicken for boiling, put it into a stewpan with two pounds of the cushion of bacon into which three or four cloves have been stuck. Add a small piece of white roux, or, failing this, half an ounce of butter mixed smoothly with flour, pour over it as much white stock as will cover it, and let all stew gently together for three-quarters of an hour. Throw into the stock two ounces of vermicelli, and boil it till tender. Take up the fowl and bacon, and place them in separate dishes. Skim the stock, and pour it with the vermicelli over the fowl. Serve very hot. Time, two hours.