Chicken Salad

Ingredients

• yolks of two hard-boiled eggs
• a teaspoonful of salt
• a teaspoonful of pepper
• two of white sugar
• three teaspoonfuls salad oil
• a teaspoonful of made mustard
• a half cup of vinegar

Method

1. 1

   Mince chicken, cut celery into bits.

2. 2

   Prepare dressing by grinding egg yolks with salt, pepper, sugar, and salad oil.

3. 3

   Add mustard and vinegar.

4. 4

   Toss chicken and celery with dressing, garnish, and serve.

Nutrition per serving

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 17. The excerpt below is the record exactly as published.

a teaspoonful of powdered sage, or minced green sage, and one chopped onion. Stew another half hour, or until the duck is tender. Stir a large tablespoonful of brown flour in a little water and add it to the stew. Let it boil up, and serve all together in one dish, accompanied by green peas. Chicken Croquettes.— Take the cold chicken, chop very fine, use about one- third as much cracker crumbs (not too fine) as you have meat. Season with salt and pepper ; add one egg beaten, and cold gravy ; make into rolls or round cakes, dip into batter, fr}^ in very hot drippings, one-half butter and one-half lard. Chicken Hash. — Remove the meat from the bones of cold stewed chicken, cut into small pieces, putting these in the gravy. Set on the fire with milk enough to cover ; add butter, pepper, and salt ; thicken with flour. When done, serve on hot buttered toast. Chicken Stew. — Cook the fowl in the same manner as for fricassee. When the meat is tender remove it from the water and serve with a sauce prepared with the liquid in which the meat was boiled. To one pint of liquid allow the following ingredients : One tablespoonful butter, two of flour, and one of parsley, if desired ; one-half teaspoon- ful of salt and one-quarter of pepper. Chicken Pie. — Boil chicken until tender (one year old is best) , peel half dozen pota- toes while it is stewing. To make the crust, take one quart of flour, one tablespoonful of baking powder, a little salt, half a teacupful of lard, and sufficient water to make a stiff dough ; roll half the dough to the thickness of one-half an inch ; cut in strips and line the dish. Put in half the chicken and half the potatoes ; season with butter, pepper, and salt ; dredge well with flour and put in some of the crust cut in small pieces. The other half of the chicken and potatoes put in with butter, salt, and pepper, and dredge with flour as before ; roll out the rest of the dough for upper crust. Before putting on the cover fill the dish nearly full of boiling 384 water, put in the oven immediatel^^ and bake one hour. Smothered Chicken. — Singe a young chicken and split it down the back ; take out the intestines ; wnpe it with a damp towel ; lay the chicken with inside down- ward in the baking pan, breaking the breast- bone to make it lie flat ; spread the breast with a quarter pound of butter, dredge with pepper, put a teaspoonful of salt and half cup of water in baking pan. Place in a hot oven, let it bake half hour, basting ever}^ ten minutes. Now remove the lid, turn the chicken, baste it well on inside, cover and bake another half hour ; when done, place on a hot dish, put the pan in which the chicken was cooked on the fire to brown, add one tablespoontul of flour ; stir until smooth and brown, add half cup of milk. Stir constantly until it boils ; if not properly seasoned add salt and pepper and serve. Chicken Salad. — Mince the w^hite meat of a cold boiled or roasted chicken, remov- ing all fat, gristle, or skin. Cut celery into bits half an inch long, making three-fourths the bulk of the chicken. Mix and set aside, while preparing the dressing. For this rub to a fine powder the yolks of two hard-boiled eggs, add a teaspoonful each of salt and pepper, and two of white sugar, and then three teaspoonfuls salad oil, a few drops at a time, grinding hard while doing so. Add a teaspoonful of made mustard, and let stand while you whip an ^^% to a froth. Beat this into the dressing, add a half cup of vinegar

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