Chicken Salad

Ingredients

• 2 boiled chickens.
• I tablespoonful chopped pars- ey and chives.
• 2 tablespoonsful lemon juice.
• 1/2 lb. tinned peas.
• Mayonnaise Dressing No. I, prepared with f pint oil.

Method

1. 1

   Remove the meat from the bones and cut up into small pieces.

2. 2

   Sprinkle over with lemon juice and stand on one side for 30 minutes.

3. 3

   Then mix with the peas, stir the chopped parsley and chives into the mayonnaise and mix all well together.

4. 4

   Garnish with gherkins and tiny onions.

5. 5

   Asparagus may be substituted for the peas.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 67. The excerpt below is the record exactly as published.

Chicken Salad.) 2 boiled chickens. I tablespoonful chopped pars- ey and chives. 2 tablespoonsful lemon juice. \ lb. tinned peas. Mayonnaise Dressing No. I, prepared with f pint oil

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