Chicken Salad

Ingredients

• a young, tender chicken of not more than two and a half pounds
• one tablespoonful of vinegar
• six leaves of chopped lettuce
• half a table-cupful of mayonnaise
• hard-boiled eggs cut in rings
• capers
• stoned olives

Method

1. 1

   Boil the chicken in stock for one hour and let it cool.

2. 2

   Bone and cut into small pieces.

3. 3

   Season with salt, pepper, vinegar, and chopped lettuce.

4. 4

   Mix and place in a salad bowl, cover with mayonnaise, and decorate with hard-boiled eggs, capers, and olives.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 203. The excerpt below is the record exactly as published.

Chicken Salad. This is justly claimed as an American delicacy, and is best made in the State of Massachusetts, Avhere there arc certain negro " caterers " who have acquired ftime and fortune by their dexterity in prej)aring and mixing the dish. In reality, it is as simple as it is succulent, being merely a salad of such herbs as are in season, moistened with a mayonnaise sauce, and made substantial by the addition of pieces of cold boiled chicken. Take a young, tender chicken of not more than two and a half pounds ; boil in stock for one hour ; when cooked let it get thoroug^y cold. Bone your chicken, cut it up into small pieces, put it into a deep dish, season Avith a pinch of salt, half as much pepper, one tablespoonful of vinegar, and six leaves of chopped lettuce, Avitli a few leaves of the white celery cut up. Mix carefully, lightly, and thoroughly. Place your mixture in a salad-bowl and cover with half a table-cupful of mayonnaise. Decorate the top Avith hard-boiled eggs cut in rings, capers, stoned olives

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