Chicken Salad

Ingredients

• a young, tender chicken of two and a half pounds
• a pinch of salt
• half a pinch of pepper
• one tablespoonful of vinegar
• six leaves of chopped lettuce
• half a cupful of mayonnaise dressing
• a chopped, hard-boiled egg
• a tablespoonful of capers
• twelve stoned olives
• quarters of two hard-boiled eggs
• six small, white lettuce leaves

Method

1. 1

   Boil chicken in soup-stock until cooked, let cool, bone, and cut into small pieces.

2. 2

   Season with salt, pepper, vinegar, and lettuce.

3. 3

   Mix well, place in a salad-bowl, and cover with mayonnaise dressing.

4. 4

   Decorate with egg, capers, olives, and lettuce leaves.

5. 5

   Serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 254. The excerpt below is the record exactly as published.

Chicken Salad. — Take a young, tender chicken of two and a half pounds ; boil it in the soup-stock for one hour, or should it be a fowl, it will take from half to three-quarters of an hour longer ; when cooked, let it get thoroughly cold. Bone the chicken, cut it up into small pieces, and put them into a deep dish ; season with a pinch of salt, half a pinch of pepper, one tablespoonful of vinegar, and six leaves of chopped lettuce, or a few leaves of the white of celery in preference, cut up. Mix well, place it in a salad-bowl, and cover with half a cupful of mayonnaise dressing (No. 206); decorate the top with a chopped, hard-boiled egg, a tablespoonful of capers, twelve stoned olives, quarters of two hard- boiled eggs, and six small, white lettuce leaves

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