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Chicken, Scheveningen

Singe, cut off the head and feet, draw and wipe a two-and-a-half pound tender chicken. Season the interior with half teaspoon salt and half teaspoon pepper. Place it in an earthen pot. Have three medium carrots and three turnips cut in small dice pieces, twelve small white onions, four small shallots, one bean garlic, having the shallots and garlic finely hashed together, one bay leaf, sprig of thyme, one clove and one ounce raw lean bacon cut in small dices; then add all these ingredients to the chicken. Moisten with two gills broth, two gills cider and one gill tomato sauce. Season with a light teaspoon salt, half teaspoon pepper, two saltspoons grated nutmeg, and add half teaspoon finely chopped parsley and one ounce butter. Place the lid on the pan. Prepare a little dough with a little flour and water, and carefully arrange it around the lid to prevent evaporation from escaping. Place the pot in the oven two hours. Remove, detach the crust, place the pot on a round dish and send to the table without uncovering.