Chicken Salad

Ingredients

• The white meat of a boiled or roasted chicken
• three-fourths the same bulk of cut celery
• Two hard boiled eggs
• one raw egg, well beaten
• one teaspoonful of salt
• one teaspoonful of pepper
• one teaspoonful of made mustard
• three tablespoonfuls of salad oil
• two of white sugar
• one-half teacup of vinegar

Method

1. 1

   Mince the meat well, removing every scrap of fat, gristle, and skin; cut the celery into bits, mix them, and set aside in a cool place while you prepare the dressing.

2. 2

   Rub the yolks of eggs to a fine powder, add the salt, pepper, and sugar, then the oil, grinding hard and putting in but a few drops at a time.

3. 3

   The mustard comes next; let all stand together while you whip the raw egg to a froth.

4. 4

   Beat this into the dressing, and pour in the vinegar spoonful by spoonful, whipping the dressing well as you do it.

5. 5

   Sprinkle a little salt over the meat and celery; toss it up lightly with a silver fork; pour the dressing over it, tossing and mixing until well saturated.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 45. The excerpt below is the record exactly as published.

CHICKEN SALAD. (No. 4.) The white meat of a boiled or roasted chicken, or turkey, three- fourths the same bulk of cut celery. Two hard boiled eggs, one raw egg, well beaten, one teaspoonful each of salt, pepper, and made mustard, three tablespoonfuls of salad oil, two of white sugar, one-half teacup of vinegar. Mince the meat well, remov- ing every scrap of fat, gristle, and skin; cut the celery into bits, mix them, and set aside in a cool place while you prepare the dressing. Rub the yolks of eggs to a fine powder, add the salt, pepper, and sugar, then the oil, grinding hard and putting in but a few drops at a time. The mustard comes next; and let all stand together while you whip the raw egg to a froth. Beat this into the dressing, and pour in the vinegar spoonful by spoonful, whipping the dressing well as you do it. Sprinkle a little salt over the meat and celery; toss it up lightly with a silver fork; pour the dressing over it, tossing and mixing until the bottom of the •SXLADB. 7? mess is as well saturated as the top; turn into the salad bowl, and garnish with whites of eggs (boiled) cut into rings, and sprays of bleached celery tops. YKAL SALAD, Boil veal until tender, chop fine, take equal quantity of veal, celery or cabbage, and stir into it a salad dressing; put in a shal- low dish and garnish with slices of lemon and celery. Boiled ham chopped and seasoned and served in the same way, makes a very nice salad. For the dressing, take the yolks of four raw eggs, two-thirds of a cup of oil, red pepper, salt, and mustard to taste, juice of two lemons, and last of all, one cup of thick cream. If the dressing is for chicken salad, use the oil or fat from the chick- en instead of sweet oil. Be sure to put in the cream just before sending to the table. SALMON SALAD. Take cold steamed salmon, cut into pieces two inches long, place in a dish and season with salt, pepper, a very little oil, and plenty of vinegar, some parsley, and a little onion, cut up; then cover, and let stand two or three hours. Serve the dish with lettuce leaves, place the slices of salmon on the leaves and pour over the mayonnaise sauce. Garnish with hard boiled eggs. •'oo LOBSTER SALAD. One fine lobster, boiled, and when cold picked to pieces, or two small ones, one cup of best salad oil, one-half cup of sweet cream, whipped light, one lemon — the juice strained — one tea- spoonful of mustard wet up with vinegar, one tablespoonful of sugar, one teaspoonful of salt

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