Take the breast, short legs, side bones, and wings — leaving out the pinions — of three large chickens or pullets, or a good- sized turkey, after they have become cold; take off the skin and fat and cut up the meat into very small pieces. Cut up celery into pieces a quarter of an inch thick, tak- ing care not to bruise it; put about one quart of celery sliced to this quantity of chicken or turkey. Mix three heaping tea- spoonfuls of English mustard with a little water, and let it stand a while. Boil four eggs very hard, mash up the yolks and mix them with half a gill of good cider vinegar, a gill of sweet oil, the mustard, salt enough for the whole salad, the whites of the eggs cut up, and three pickled cucumbers cut into little pieces✪ Chicken Salad; mix this seasoning with the meat and then put in the celery. Should this not taste enough of the pickle, add a (75) - JANE HAMILTON'S RECIPES little more vinegar or another cucumber. The salad should be made and put into a covered dish some hours before it is wanted. 999 COLD SLAW. *^ Cut up the cabbage, or rather shred it, in the usual manner ; take half a pint of cream and half a pint of red pepper vinegar; beat three eggs well and stir into the vinegar, also two heaping teaspoonfuls of English mustard, a sufficient seasoning of salt, a slice of fresh butter, and two gills of yellow sugar✪ Cold Slaw; put the whole on the fire and let it boil up until the cream thickens a little, — it must not form curds and whey. Then take it off, and as soon as it becomes per- fectly cold pour it over the cabbage. Some celery cut up and put with the cabbage is a great improvement to the slaw. i 999 HOT SLAW. To one quart of fine shredded cabbage put half a pint of boiling water and two (76) JANE HAMILTON'S RECIPES teaspoonfuls of flour; boil it for fifteen min- utes, then stir in a slice of butter and pepper and vinegar or vinegar and mustard ; season with salt. To this same quantity of cab- bage shredded fine and boiled an hour and a half put half a pint or more of cream✪ Hot Slaw, some butter, salt, and pepper, and stew ten minutes. ¥ ¥ 9 VEAL SALAD. Take cold baked or roasted veal, cut it into very small pieces, take three hard- boiled eggs, cut up the whites and mash the yolks into a pulp, and mix them with half a gill of sweet oil, a gill of vinegar, and a large cucumber cut into bits, season the veal with salt and black pepper to the taste; mix two heaping teaspoonfuls of English mustard and sugar in the usual manner✪ Veal Salad, add it to the eggs, then mix the whole with as much of the veal as it will season well. It is best to make this salad an hour or two before it is wanted and let it stand in a covered dish. (77) PICKLES AND CATSUPS PICKLES AND CATSUPS APPLE, GERMAN.

AI-modernized reading of the original text

Take the breast, short legs, side bones, and wings — leaving out the pinions — of three large chickens or pullets, or a goodsized turkey, after they have become cold; take off the skin and fat and cut up the meat into very small pieces. Cut up celery into pieces a quarter of an inch thick, taking care not to bruise it; put about one quart of celery sliced to this quantity of chicken or turkey. Mix three heaping teaspoonfuls of English mustard with a little water, and let it stand a while. Boil four eggs very hard, mash up the yolks and mix them with half a gill of good cider vinegar, a gill of sweet oil, the mustard, salt enough for the whole salad, the whites of the eggs cut up, and three pickled cucumbers cut into little pieces; mix this seasoning with the meat and then put in the celery. Should this not taste enough of the pickle, add a (75) - little more vinegar or another cucumber. The salad should be made and put into a covered dish some hours before it is wanted. COLD SLAW. Cut up the cabbage, or rather shred it, in the usual manner ; take half a pint of cream and half a pint of red pepper vinegar; beat three eggs well and stir into the vinegar, also two heaping teaspoonfuls of English mustard, a sufficient seasoning of salt, a slice of fresh butter, and two gills of yellow sugar; put the whole on the fire and let it boil up until the cream thickens a little, — it must not form curds and whey. Then take it off, and as soon as it becomes perfectly cold pour it over the cabbage. Some celery cut up and put with the cabbage is a great improvement to the slaw. HOT SLAW. To one quart of fine shredded cabbage put half a pint of boiling water and two (76) teaspoonfuls of flour; boil it for fifteen minutes, then stir in a slice of butter and pepper and vinegar or vinegar and mustard ; season with salt. To this same quantity of cabbage shredded fine and boiled an hour and a half put half a pint or more of cream, some butter, salt, and pepper, and stew ten minutes. ¥ ¥ 9 VEAL SALAD. Take cold baked or roasted veal, cut it into very small pieces, take three hardboiled eggs, cut up the whites and mash the yolks into a pulp, and mix them with half a gill of sweet oil, a gill of vinegar, and a large cucumber cut into bits, season the veal with salt and black pepper to the taste; mix two heaping teaspoonfuls of English mustard and sugar in the usual manner, add it to the eggs, then mix the whole with as much of the veal as it will season well. It is best to make this salad an hour or two before it is wanted and let it stand in a covered dish. (77) PICKLES AND CATSUPS PICKLES AND CATSUPS APPLE, GERMAN.

Records on this page

Chicken SaladCold SlawHot SlawVeal Salad

Jane Hamilton's recipes