Chicken or Meat Salad

Ingredients

• half as much celery as meat
• any cold meat, preferably chicken or veal

Method

1. 1

   Cut the cold meat into dice, the celery, after scraping and washing, also cut into small pieces.

2. 2

   Mix the two, and pour over it a French dressing, and put on the ice until ready to serve.

3. 3

   Mix a little mayonnaise dressing with the chicken or meat.

4. 4

   Arrange the salad in a dish, pour mayonnaise dressing over, garnish with celery leaves and capers or lettuce.

Nutrition per serving

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 97. The excerpt below is the record exactly as published.

half as much celery as meat. Cut the cold meat into dice, the celery, after scrap- ing and washing, also cut into small pieces. Mix the two, and pour over it a French dressing, and put on the ice until ready to serve. Mix a little mayonnaise dressing with the chicken or meat. Arrange the salad in a dish, pour mayon- naise dressing over, garnish with celery leaves and capers or lettuce. Rice Salad. — 1 cup cooked rice, 1 cup diced beet, 2 cups cut celery. Season with -^ teaspoon mustard, 1 teaspoon powdered sugar, dash cayenne. Moisten with equal parts cream and vinegar. First Lesson r Acid, minerals, oil. 1. Food value of Salad, \ May supply that which is lack- ^ ing in the menu. 2. Greens used for salad. 3. Preparation of green's. 4. French dressing. SALADS 203 5. Salads made with French dressing. 6. Preparation of one or two of these salads. 7. Fruit salad. Method. — Have on the table as many of the salad greens as may be obtained at this season. Take the subjects in the order given. Let each student prepare two lettuce leaves and a small piece of celery, which are to be used in making the salads of the lesson. Individual Rule for French Dressing. — 1 tablespoon oil, 2 teaspoons vinegar, \ saltspoon salt, dash of pepper. Second Lesson . 1. Economy in salads. 2. Salads made with meat, fish, or cooked vegetables. 3. Preparation of olive oil. 4. Mayonnaise with oil. 5. Boiled mayonnaise. G. Salads made with mayonnaise. 7. Preparation of a meat or fish salad. 8. Preparation of a vegetable salad. Method. — Emphasize the variety and economy of salads ; also, the necessity for using only good oil, free from all un- pleasant odor. This should always be kept in a cool place to prevent it from becoming rancid after opening the bottle. Individual Rule for Mayonnaise Dressing. — | saltspoon salt, i saltspoon pepper, i yolk of egg, \ cup of olive oil. Follow directions given in large rule. Individual Rule for Boiled Mayonnaise. — Heat one table- spoonful of vinegar. Add to it i a beaten egg, and \ tea- spoon salt, a few grains of pepper, and ^ teaspoon butter. Place in a small improvised double boiler, and stir con- stantly until it thickens. If it becomes curdled, beat until it is smooth. [No milk is used in the small rule.] 204 HANDBOOK OF DOMESTIC SCIENCE Chicken or Meat Salad. — Use any cold meat, preferably chicken or veal

Cook this with the app: pantry check, scaling, and the assistant.