Chicken Salad

Ingredients

• Boil with chicken one pound of loin of veal
• Cut the meat as fine as you like (not chop) from two chickens
• Add about as much cut celery as meat
• add juice of one lemon
• one-half pound of English walnuts chopped
• mix with mayonnaise dressing
• Just before serving add one-half cup of whipped cream

Method

1. 1

   Boil chicken and veal until tender.

2. 2

   Cut into small pieces, avoiding skin and gristle.

3. 3

   Mix with celery, lemon juice, walnuts, and mayonnaise.

4. 4

   Add whipped cream before serving.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 41. The excerpt below is the record exactly as published.

CHICKEN SALAD. Mrs. J. W. Sipher. Boil with chicken one pound of loin of veal until tender. Let stand till cool, then cut with a knife in small pieces. Be careful not to use the skin of the chicken or any of the gristle. Take equal parts of meat 88 SALADS and celery, add juice of one lemon, one-half pound of English walnuts chopped. Season with salt, pepper and mix with mayonnaise dressing. Just before serv- ing add one-half cup of whipped cream. CHICKEN SALAD. Mrs. Maggie Rugg, Kansas City. Mrs. Eliza Smith. Put one pint of vinegar and one cup of butter on stove to heat, but not to boil. Yolks of eight eggs, well beaten, with two tablespoons of mustard and one of salt. Stir these slowly into the hot vinegar and butter, and continue stirring until well cooked. Set in a cool place. It should be pretty thick, and will keep, if on ice, a long time. Cut the meat as fine as you like (not chop) from two chickens. Sprinkle with a little salt and set away in a cool place. Add about as much cut celery as meat

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