Chicken Salad

Ingredients

• one quart of the meat
• three tablespoonfuls of vinegar
• one of oil
• one generous teaspoonful of salt
• half a teaspoonful of pepper
• enough of the white, tender part of celery to make a generous pint
• half a pint of Mayonnaise dressing
• half a pint of Mayonnaise

Method

1. 1

   Free cold cooked chicken of skin, fat, and bones, and cut it in cubes.

2. 2

   Put the chicken in a bowl with a marinade made by mixing vinegar, oil, salt, and pepper.

3. 3

   Stir well, and place in the refrigerator for one hour or longer.

4. 4

   Cut and wash the celery, then mix it with the chicken and add Mayonnaise dressing.

5. 5

   Arrange the salad in a bowl or on a flat dish, mask it with Mayonnaise, and garnish with blanched celery leaves.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 224. The excerpt below is the record exactly as published.

Chicken Salad. Free cold cooked chicken of skin, fat, and bones, and cut it in cubes. Put one quart of the meat in a bowl with a marinade made by mixing three table-spoonfuls of vinegar, one of oil, one generous teaspoonful of salt, and half a teaspoonful of pepper. Stir well, and place in the refrigerator for one hour or longer. Cut in thin slices enough of the white, tender part of celery to make a generous pint. Wash this in cold water, and put it in the refrigerator with pieces of ice on top. At serving-time remove the ice, and drain all the water from the celery. Mix the celery with the chicken, and add half a pint of Mayonnaise dressing

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