Chicken Salad

Ingredients

• Boil a tender chicken
• Cut up white tender celery enough to make the same amount
• a tablespoonful of oil
• three of vinegar
• a saltspoonful of mustard
• a saltspoonful of salt

Method

1. 1

   Cut the chicken into dice and mix with diced celery.

2. 2

   Stir in oil, vinegar, mustard, and salt.

3. 3

   Let it stand for an hour or two.

4. 4

   Mix with mayonnaise sauce before serving.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 90. The excerpt below is the record exactly as published.

tablespoonful of mustard ; one of sugar ; one tea- spoonful of salt ; and a saltspoonful of cayenne. Break the 2^g yolks into a bowl ; beat a few strokes, and gradualty add the mustard, sugar, salt, and pepper. Now take a pint bottle of best olive-oil, and stir in a few drops at a time. The sauce will thicken like a firm jelly. When the oil is half in, add the juice of one lemon b}^ degrees with the remainder of the oil ; and last, add quarter of a cup of good vinegar. This will keep for weeks, and can be used with either chicken, salmon, or vegetable salad. A simpler form can be made with the yolk of one egg, half a pint of oil, and half the ingredients given above. It can be colored red with the juice of a boiled beet, or with the coral of a lobster, and is very nice as a dressing for raw tomatoes, cutting them in thick slices, and putting a little of it on each slice. SAUCES AND SALADS. 179 Ma3'0nnaise ma}^ be varied in many ways, sauce tar- tare being a favorite one. This is simply two even table- ,spoonfuls of capers, half a small onion, and a tablespoon- ful of parsley, and two gherkins or a small cucumber, all minced fine and added to half a pint of mayonnaise. This keeps a long time, and is ver}^ nice for fried fish or plain boiled tongue. Dressing without Oil. Cream a small cup of butter, and stir into it the yolks of three eggs. Mix together one teaspoonful of mustard, one teaspoonful of salt, and quarter of a saltspoonful of cayenne, and add to the butter and egg. Stir in slowly, instead of oil, one cup of cream, and add the juice of one lemon and half a cup of vinegar. Boiled Dressing for Cold Slaw. This is good also for vegetable salads. One small cup of good vinegar ; two tablespoonfuls of sugar ; half a teaspoonful each of salt and mustard ; a saltspoonful of pepper ; a piece of butter the size of a walnut ; and two beaten eggs. Put these all in a small saucepan over the fire, and stir till it becomes a smooth paste. Have a firm, white cabbage, very cold, and chopped fine ; and mix the dressing well through it. It will keep several days in a cold place. Chicken Salad. Boil a tender chicken, and when cold, cut all the meat in dice. Cut up white tender celery enough to make the same amount,^ and mix with the meat. Stir into it a table- spoonful of oil with three of vinegar

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