Remove the skin from a fowl and cut it into joints and neat pieces, dividing the legs and breaking the back into two pieces. Put one and a half ounces of clarified dripping into a stewpan and when it is hot add one onion (sliced), one slice of bacon and the pieces of fowl, and let the latter cook over a gentle heat until they are white; turn them frequently, and remove from the pan directly they are done, taking care they do not become brown. Then stir the flour into the fat in the pan and when it is well mixed add the stock (or water) by degrees, and stir until the sauce is smooth and thick; season it well and add the spices and a few thin strips of lemon peel, and let it simmer very gently for half an hour. Color the sauce a light brown, add a squeeze of lemon juice, and strain it into an earthen casserole; put in the fried fowl, and after covering it with a piece of greased paper, put on the lid and place the casserole in a moderately hot oven for two hours; a little chopped parsley should be scattered over the surface when the paper is removed, just before the casserole is sent to the table. If the liver of the bird is not objected to, it should be fried with the fowl and then cut into small pieces and put into the casserole.