Chicken Salad

Ingredients

• One chicken
• three bunches of celery
• four eggs
• one or two tablespoonfuls of mixed mustard
• two teaspoonfuls of salt
• one level teaspoonful of pepper
• one tablespoonful of butter (hard)
• six or eight tablespoonfuls of vinegar

Method

1. 1

   Set the dish with these ingredients into a pan of boiling water and stir until it thickens like custard.

2. 2

   Cool, then cut chicken and celery into pieces and pour dressing over them.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 132. The excerpt below is the record exactly as published.

Chicken Salad. — Mix the celery and chicken together, and then stir well into them a mixture in the propor- tion of three tablespoonfuls of vinegar to one of oil and one (level) of salt, a pinch — the smallest pinch — of cayenne, about what would lie on the point of a penknife, and a teaspoonful of mustard. Let the chicken stand in this mixture an hour ©r two; drain off" what may be in the bottom of the bowl; ten or twenty minutes before serving pour over a mild mayonnaise. Little strips of anchovy rolled up are used with pickles, hard boiled eggs, and lettuce heads, or tender yellow celery tops to garnish. As minute directions as possible are given for the various methods and tastes in mixing the -dressing. An eight-pound turkey, rubbed with a fresh lemon, and boiled in well salted water (having two tablespoonfuls of raw rice in it), is used and preferred by many to a pair of chick- ens. The flavor is radically different, but quite delightful. Every one of the recipes given will make a nice salad, unless our scholars fall into the error of a well-meaning lady, who set her dish of salad into the hot oven for half an hour. The 13 194 HOUSEHOLD. colder your salad is the crisper and fresher it will taste, and the thicker and better will be your dressing. Chicken Salad. — One chicken, three bunches of celery, four eggs (whites and yolks beaten seperately), one or two tablespoonfuls of mixed mustard, two teaspoonfuls of salt, one level teaspoonf ul of pepper, one tablespoonful of butter (hard), six or eight tablespoonfuls of vinegar

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