Chicken or Lobster Salad
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 11. The excerpt below is the record exactly as published.
The meat of two lobsters or two chickens, three-quarters the same bulk of celery, yolks of five eggs, two teaspoons mustard, one tea- spoon pepper, half teaspoon salt for lobster, whole teaspoon salt for chicken, one-third cup vinegar. One small bottle sweet oil stirred gradually into the egg, a few drops at a time. After it begins to thicken, add the other ingredients well mixed in the vinegar. Egg. Boil a dozen eggs twenty minutes; cut them at one side and slip out the yolks; mash yolks smooth with small piece of butter, salt, a little made mustard; moisten with vinegar and salad oil alternately. Fill the whites with the mixture and serve on a lettuce leaf. SALADS. 39 Salmon. One pint salmon, free fronn bones, skin and oil. Two parts white cabbage shredded fine, or cut; moisten with boiled dressing, garnish with dark green lettuce. Dressing for Cabbage. One or two eggs, beaten, half teacup vinegar, one tablespoon mustard, butter half the size of an egg; thin with milk or cream — if milk» more butter should be used — teaspoon salt, two tea- spoons sugar, pepper. Pour over chopped cabbage. Dressing for Salad. Five tablespoons oil, half pint strong vinegar, two teaspoons mustard, one teaspoon salt, half teaspoon pepper, add little cayenne to taste, four eggs well beaten. Put vinegar on the stove in. kettle of hot water and let it come to a scald, add the rest of ingredients and stir till it thickens. Dressing for Lobster Salad. Four eggs, one tea- spoon pepper, one teaspoon salt, two teaspoons mus- tard, five tablespoons butter. Beat all together until it thickens up smooth. Leontine's Lobster. Two medium sized lobsters, one cup vinegar, piece butter size of an egg, put them on to boil. Beat up one or two eggs, one teaspoon each salt, sugar, mustard, curry, half teaspoon pepper, juice of a lemon; put the mixture into the vinegar and cook until it thickens, adding rather more than half cup milk. Add lettuce or celery if desired. Very nice. Salad Dressing, i. Yolks of six eggs, one teaspoon mustard, one teaspoon salt, one teaspoon pepper
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