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PECTORAL BROTH (Invalid Cookery)

Cut a chicken into joints and put them into a stewpan, with two pints of cold spring water, a fresh lettuce finely shredded, three ounces of prepared Iceland moss, a dessert-spoonful of gum-arabic, a sprig of burrage, two or three sprigs of chervil, and a small pinch of salt and pepper. Bring the liquid gently to a boil, stirring it occasionally, then draw the saucepan to the side and let its contents simmer gently for an hour. Strain the broth, add a little more salt if required, and serve either hot or cold as a jelly. The flesh of the bird may be made into a chicken panada (see CHICKEN PANADA). The above is good for consumptive persons. Probable cost, 3s. Sufficient for one person.