Chicken Salad

Ingredients

• To 1 chicken
• 3 small heads of celery
• 1 bunch of lettuce
• } cup of vinegar
• 3 a cup of butter
• 1 teaspoon of mustard
• 1 saltspoon of cayenne pepper
• 3 saltspoons salt
• 1 teaspoon of sugar
• 2 eggs beaten lightly
• 1 cup of rich cream

Method

1. 1

   Boil chicken, remove fat, bone, and skin, chop chicken and celery.

2. 2

   Heat vinegar and butter, stir through chicken and celery.

3. 3

   Prepare dressing with mustard, cayenne, salt, sugar, eggs, and butter over boiling water.

4. 4

   Stir in cream and serve over lettuce.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 22. The excerpt below is the record exactly as published.

CHICKEN SALAD.—To 1 chicken, 3 small heads of celery, 1 bunch of lettuce. Boil chicken, remove all fat, bone and skin and gristle, chop into dice or very small pieces, also chop celery smali; mix chicken and _ celery together in a large dish; take } cup of vinegar and 3 a cup of butter, heat over boiling water, stir it through the chicken and celery. When about to serve, stir in the following dressing, which must have been previously made, and set on ice: 1 teaspoon of mustard, 1 saltspoon of cayenne pepper, 3 saltspoons salt, 1 teaspoon of sugar, ¢ cup of vinegar, 2 eggs beaten lightly, and butter the size of an egg. Melt the butter and stir in egg and other ingredi- ents, cook over boiling water, stirring all the time. When thick remove and.let get cold, then stir in 1 cup of rich cream

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