Where any floating particles remain, they can always be removed by laying a piece of soft paper on the broth for a moment.

Cut the breast in long strips, and the rest of the meat in small pieces.

Boil two or three eggs hard, and when cold, cut in thin slices.

Slice a lemon very thin.

Dissolve half a package of gelatine in a little cold water; heat the broth to boiling-point, and add a saltspoonful of mace, and if liked, a glass of sherry, though it is not necessary, pouring it on the gelatine.