Chicken a la Reine

Clean, stuff and truss a pair of chickens, as for roasting. Dredge well with salt, pepper and flour. Cut a quarter of a pound of pork in slices, and put part on the bottom of a deep stew-pan with two slices of carrot and one large onion, cut fine. Stir over the fire until they begin to color; then put in the chickens, and lay the remainder of the pork over them. Place the stew-pan in a hot oven for twenty minutes; then add white stock to half cover the chicken (about two quarts), and a bouquet of sweet herbs. Dredge well with flour. Cover the pan and return to the oven. Baste about every fifteen minutes, and after cooking one hour, turn over the chickens. Cook, in all, two hours. Serve with Hollandaise sauce or with the sauce in which the chickens were cooked, it being strained over them.