Chicken Salad

Ingredients

• three chickens until tender
• two pints of celery
• one tea-spoonful of salt
• yelks of ten hard-boiled eggs
• one heaping tea-cupful of butter
• two level tea-spoonfuls of salt
• one tea-spoonful of pepper
• two tea-spoonfuls of mixed mustard
• three-fourths of a pint of vinegar
• four hard-boiled eggs

Method

1. 1

   Steam or boil chickens, cut meat fine.

2. 2

   Cut celery, sprinkle with salt.

3. 3

   Make dressing with yolks, butter, salt, pepper, mustard, and vinegar.

4. 4

   Mix with chicken and celery, let stand before serving.

5. 5

   Optionally add chopped cucumber pickles.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 60. The excerpt below is the record exactly as published.

CHICKEN SALAD. Steam or boil three chickens until tender; cut the meat fine with scissors. Cut in the same way two pints of celery. Sprinkle one tea-spoonful of salt over this. Make a dress- ing of the yelks of ten hard-boiled eggs, mashed smoothly while hot, with one heaping tea-cupful of butter, two level tea-spoonfuls of salt, one tea-spoonful of pepper, two tea- spoonfuls of mixed mustard. Stir into this gradually three- fourths of a pint of vinegar. Chop fine four hard-boiled eggs

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