Chicken Salad

Ingredients

• Boil the fowls tender
• twice and a half its weight in celery
• seasoned with salt
• seasoned with pepper

Method

1. 1

   Boil the fowls tender and remove all the fat, gristle, and skin; mince the meat in small pieces, but do not hash it.

2. 2

   To one chicken put twice and a half its weight in celery, cut in pieces of about one-quarter of an inch; mix thoroughly and set it in a cool place.

3. 3

   Prepare a Mayonnaise dressing, and when ready for the table pour this dressing over the chicken and celery, tossing and mixing it thoroughly.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 107. The excerpt below is the record exactly as published.

CHICKEN SALAD. Boil the fowls tender and remove all the fat, gristle and skin; mince the meat in small pieces, but do not hash it. To one chicken put twice and a half its weight in celery, cut in pieces of about one-quarter of an inch; mix thorougly and set it in a cool place — the ice chest. In the meantime prepare a “ Mayonnaise dressing,” and when ready for the table pour this dressing over the chicken and celery, tossing and mix- ing it thoroughly. Set it in a cool place until ready to serve. Garnish with celery tips, or cold hard-boiled eggs, lettuce leaves, from the heart', cold boiled beets or capers, olives. Crisp cabbage is a good substitute for celery; when celery is not to be had use celery vinegar in the dressing. Turkey makes a fine salad. LOBSTER SALAD. No. 1. Prepare a sauce with the coral of a fine, new lobster, boiled fresh for about half an hour. Pound and rub it smooth, and mix very gradually with a dressing made from the yolks of two hard-boiled eggs, a tablespoon- ful of made mustard, three of salad oil, two of vinegar, one of white pow- dered sugar, a small teaspoonful of salt, as much black pepper, a pinch of cayenne and yolks of two fresh eggs. Next fill your salad bowl with some shred lettuce, the better part of two leaving the small curled centre to garnish your dish with. Mingle with this the flesh of your lobster, torn, broken or cut into bits seasoned with salt

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