Chicken Salad

Ingredients

• Choose a medium sized fowl
• add a little salt
• use mayonnaise dressing
• the white part of a bunch of celery

Method

1. 1

   Boil the fowl until tender, remove skins, bones, and gristles; cut up the meat and add salt and the white part of celery.

2. 2

   Toss until light and set away until the dressing is made.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 45. The excerpt below is the record exactly as published.

Chicken Salad. — Take a nice large hen boiled with a pod of red pepper in the pot (clip it carefully), one dozen eggs boiled hard, drop in cold water, mash the yolks carefully and one- third as much mustard; mix them together, smooth with some good vinegar ; chop the whites fine and add to the chicken and egg combined, half cup butter creamed well, add the butter to the yolks and mustard ; add a little cayenne pepper and salt ; mix all carefully and add vinegar to taste. If you cannot get celery use cabbage with celery seed — one teacup soaked in vinegar over night. — Mrs. John W. Buford, Sr. Chicken Salad. — Boil a chicken till tender, cut into small squares, then cut into squares one and one-half stalks of celery, and add one pound of English walnuts, or any other kind you may like, and mix it with mayonnaise dressing. This will serve about fifteen. — Mrs. Tigrett. Chicken Salad. — Choose a medium sized fowl, boil until tender, then remove all skins, bones and gristles; cut up the meat, then add a little salt and the white part of a bunch of 80 HOW WE COOK IN TENNESSEE. celery. Toss up the ingredients until light, then set away in a cool place until the dressing is made. Use mayonnaise dress- ing

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