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Chicken Casserole

Singe and clean a small plump chicken as for roasting. Fill with an oyster or chestnut stuffing and truss neatly. Line the bottom of the casserole with three very thin slices of salt pork, lay in the chicken (some like a few slices of onion and the same of carrot added), add one teaspoonful of salt, one-quarter of a teaspoonful of pepper and one pint of Bechamel sauce. Fasten on the cover with a paste of flour and water, and cook in a moderate oven for three hours. Send to the table in the casserole.