Chicken Broth

Since chicken broth is the base for many soups and other recipes, it's important to prepare one that's well-seasoned and flavorful.

Chop a chicken into pieces and put them into an earthenware pot with two tablespoonfuls of pearl barley, one tea spoonful of coriander seed, pour in two quarts of water and boil for three hours, skimming frequently; then add a handful or so of lettuce leaves, cover over the pot, remove it from the fire, let it stand for twenty minutes, strain through a cloth or fine sieve, and serve.