Herb Broth

Four ounces of lettuce, one ounce of chervil, one and a half ounces of sorrel, all well washed, and cut up fine. Put these into a saucepan on the fire, with a little butter, stirring occasionally; when lightly cooked moisten with two quarts of white chicken broth (No. 188), or its equal volume of water. Let cook for fifteen minutes, adding one and a half ounces of butter and a little salt. Serve this in cups, either plain or with sippets of toasted bread or else with rice, semolina, etc.