If not convenient to roast, put a little bacon in a stewpan, then a chicken, a large onion, half a carrot, half a head of celery, two bay-leaves, two cloves, one peppercorn, one and a half tablespoonfuls of salt, a little pepper, a bouquet garni, and a quart of water, let simmer till tender; dish up, after having well drained it, take the string off, pour any of the above sauces over or under them; when the chicken is done, you can make, with the addition of a little more water, a very good puree, and even sauces, and by adding some trimmings of beef, veal, lamb, or mutton, it will make a first-rate clear broth, after being clarified giving it a proper color.