ITEM in the Lombard manner when the chickens be plucked and prepared, take beaten eggs (to wit yolks and whites) with verjuice and spice powder and dip your chickens therein; then set them in the pasty with strip of bacon as above [large slices of bacon on the breast]

serves 6-8
2# boneless chicken breast         bacon or dried, cured ham        fine spice powder ¹
2 eggs, beaten                           lard                                        Verjuice or cider vinegar
flour
ice cold water

As we do not enjoy eating whole young chicks, I use boneless chicken breast.  Since the crust is so rich, a smaller pasty is sufficient.  Cut each breast in half and dip chicken pieces in egg wash made with eggs, a dash of verjuice/vinegar and a little spice powder.  Place these pieces in pastry made of lard, flour and water.  Place on each piece of chicken, a piece of lean bacon or dried ham Smithfield would be good as it seems it would approximate European bacon better).  Seal pastry together andBake until golden and chicken is cooked.

¹ FINE [SPICE] POWDER.  Take of white ginger and ounce and a dram, of selected cinnamon a quarter, of cloves and grains [of paradise] eash half a quarter of an ounce, and of lump sugar a quarter and reduce them to powder. (p. 298)