Roast or bake till turning yellow, a chicken over two years old. Put it in a soup-kettle with the water, and set it on a rather slow fire; skim off the scum, add the onion, leek, chervil, lettuce, and salt; simmer about three hours. Take out the chicken and vegetables, skim off the fat, strain, and use. This broth is excellent for a weak stomach, and is easy of digestion. The chicken is served in salad.