Chicken Salad

Ingredients

• two tender chickens
• one pint of celery
• salt

Method

1. 1

   Cut up the chickens, salt, and cook in boiling water until tender.

2. 2

   Remove bones while hot, let cool, then cut into small bits.

3. 3

   Mix with celery and cover tightly to exclude air.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 26. The excerpt below is the record exactly as published.

Chicken Salad. Cut up two tender chickens, salt as for eating, and put in boiling water, enough to hardly cover, cook till tender, take all the bones out while hot, let get cold, then cut in small bits like large peas and the celery the same with a silver knife. Have one-half as much celery as chicken, in measure, that is, to one quart of chicken, one pint of celery

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