Chicken Salad

Ingredients

• three large chickens or pullets, or a good-sized turkey
• about one quart of celery sliced
• three heaping teaspoonfuls of English mustard
• four eggs very hard
• half a gill of good cider vinegar
• a gill of sweet oil
• three pickled cucumbers cut into little pieces
• salt enough for the whole salad

Method

1. 1

   Remove skin and fat from chicken, cut into small pieces.

2. 2

   Mix with celery, mustard, mashed egg yolks, vinegar, oil, salt, and cucumbers.

3. 3

   Let sit for several hours before serving.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 17. The excerpt below is the record exactly as published.

three large chickens or pullets, or a good- sized turkey, after they have become cold; take off the skin and fat and cut up the meat into very small pieces. Cut up celery into pieces a quarter of an inch thick, tak- ing care not to bruise it; put about one quart of celery sliced to this quantity of chicken or turkey. Mix three heaping tea- spoonfuls of English mustard with a little water, and let it stand a while. Boil four eggs very hard, mash up the yolks and mix them with half a gill of good cider vinegar, a gill of sweet oil, the mustard, salt enough for the whole salad, the whites of the eggs cut up, and three pickled cucumbers cut into little pieces

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