This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1 ea Large chicken (about 4 lb)*
2 tb Butter
1 ea Shallot or small onion
1 pn Ground cloves
1 pn Ground allspice
300 ml Chicken stock
12 x Slices bacon
1 x Salt and pepper
8 oz Clarified butter
* Or two small ones.--Boil the chicken(s) lightly. Remove the meat from the chicken, then bone and skin it. Mince until fairly fine. Season with salt, the pepper, and spices, and the finely chopped onion or shallot, then stir in stock and run through blender or food processor.
Butter well a deep casserole or dish and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top. Pour in the meat mixture and level off. Dot the top with butter. Lay the rest of the bacon on top. Cover with foil and a lid. Stand the casserole in a container of hot water reaching halfway up the side of the casserole. Bake at 180C/350F for about 1 1/2-2 hours. When ready, run a knife around the edges and leave to get cold. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until needed.