Chicken Salad

Ingredients

• Two fowls
• the hard-boiled yolks of nine eggs
• half a pint of olive oil
• half a pint of rich cream
• a table-spoonful of creamed butter
• a gill of vinegar
• a gill of made mustard
• a small teaspoonful of red pepper
• a large one of salt
• as much celery
• or celery and lettuce mixed
• a teaspoonful of bruised celery-seed

Method

1. 1

   Joint the fowls, remove skin and fat, and chop the meat into pieces.

2. 2

   Prepare the dressing by mixing yolks, olive oil or cream, butter, vinegar, mustard, red pepper, and salt.

3. 3

   Chop celery or lettuce to match the chicken's volume.

4. 4

   Combine chicken and vegetables, pour dressing over, and mix.

5. 5

   Garnish with egg rings and celery leaves.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 75. The excerpt below is the record exactly as published.

Two fowls will provide a dish of salad large enough for a family of from eight to twelve. If you cook them specially with the view of making salad, boil them very done, the water in which they are boiled, with the meat rejected from the salad, supplying an excellent tureen full of soup; but if you have cold roasted chickens left over from a dinner, they will answer very well. Joint your fowls, pull off every particle of skin, gristle, and fat, chopping up the lean parts of the flesh into pieces about the size of backgammon dice ; set it aside in a large, flat meat-dish until ready to mix it; have ready for this quan- tity the hard-boiled yolks of nine eggs, half a pint of olive oil that is perfectly sweet, or, where it is not liked, half a pint of rich cream, with a table-spoonful of creamed butter, a gill of vinegar, a gill of made mustard, a amall teaspoonful of red pepper, and a large one of salt ; chop up into pieces the same size as your chicken as much cel- ery, or celery and lettuce mixed, as will make a quantity equal in bulk to the fowl. In the depth of winter, if neither celery nor lettuce are procurable, chop up a bleached head of cabbage, and use a teaspoonful of bruised celery-seed

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