Chicken Salad

Ingredients

• three chickens
• salting to taste
• three heads of celery
• six hard boiled eggs
• a pint of vinegar
• a lump of butter the size of an egg
• three eggs
• two tablespoonfuls of made mustard
• two of sugar
• salt and pepper to taste

Method

1. 1

   Boil three chickens until tender, salting to taste; when cold, pick fine with the fingers, and add three heads of celery, cut fine with a knife, and six hard boiled eggs sliced; mix all together thoroughly.

2. 2

   For dressing, put in a saucepan a pint of vinegar and a lump of butter the size of an egg; beat three eggs with two tablespoonfuls of made mustard, two of sugar, salt and pepper to taste; let the vinegar come to a boil; then stir in slowly the beaten egg mixture, stirring until it thickens, but do not let it curdle.

3. 3

   Set aside to cool.

4. 4

   Do not add the dressing to the chicken and other ingredients until just before serving.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 51. The excerpt below is the record exactly as published.

Chicken Salad. Boil three chickens until tender, salt- ing to taste; when cold, pick fine with the fingers, and add three heads of celery, cut fine with a : knife (not chopped), and six hard boiled eggs sliced; mix all to- Saiad Fully Garnished. gether thoroughly. For dressing, put in a sauce pan a pint of vinegar and a lump of butter the size of an egg; beat three eggs with two tablespoonfuls of made mustard, two of sugar, salt and pepper to taste

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