From:
The Thorough Good Cook
Poultry: 19. Chicken a la Marengo
Cut up some young fowls as for a
fricassee; put them into a frying-pan with some rasped
fat bacon and a slice of
ham; add to this some slices of
onion; season with
salt and
pepper; fry till the fowls and onions are of a nice colour; remove the fat, add a little
lemon juice, and
serve.