1 x  Chicken, about 4.5 lb

      4 oz Oatmeal

      1 x  Medium onion, chopped

      2 T  Butter

      3 T  Stock

      1 x  Salt and pepper

      6 oz Bacon

      3 x  Med. onions, sliced

      2 lb Potatoes

      1 x  Seasoned flour

      3 T  Dripping or oil

      4 x  Med. carrots, sliced

  If there are giblets with the bird, take them out, wash all but the liver
  (reserve that for another use), and cover with water, add salt and pepper,
  bring to the boil and simmer for half an hour. Wipe the bird inside and
  out and remove any lumps of fat from the inside;  sprinkle with salt.  Mix
  together the oatmeal, chopped onion, butter or suet, stock, and seasoning,
  stuff the bird with this mixture and secure well.  Heat the dripping or
  oil and lightly fry the bacon, then chop and put into a casserole.
  Quickly brown the bird in the same fat and put on top of the bacon.
  Soften the onion and briefly saute the carrots, then add to the casserole.
  .
  Strain the giblet stock and make it up to about 1/2 liter.  Heat and pour
  over the chicken.  Cover and cook in a moderate oven (350C) for about an
  hour.
  .
  Meanwhile, cut the potatoes into thick slices and blanch them in boiling
  water, or steam them for about 5 minutes.  Toss them in seasoned flour and
  add them to the casserole, adding a little more of the giblet stock if
  needed.  Cover with buttered wax paper and continue cooking for another
  1/2 hour, taking off the paper for the last few minutes for browning.