Americanlunch
Chicken Salad
From The Pattern cook-book, 1890
Serves 4
Chicken can be marinated before use.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 131. The excerpt below is the record exactly as published.
CHICKEN SALAD. Use only tender chickens for salad. Boil them, and let them cool in the water in which thev were boiled. SALADS. 299 When perfectly cold, remove the skin and cut the meat in dice. If the salad is to be particularly nice, use only the white meat, saving the dark for croquettes. When the meat has been cut in pieces, set it in a cold place until needed. Wash and cut the fine parts of celery into half-inch lengths, throw the pieces into a bowl of cold water, and leave them at least an hour. When ready to serve, dry the celery, and mix it with the chicken, allowing for every pint of meat two-thirds of a pint of celery ; and season the whole with celery salt. Line a bowl with lettuce leaves, lay the chicken and cel- ery on the leaves, and pour over them the cream or the mayonnaise salad-dressing, allowing a cupful of dressing to every pint of chicken. Garnish with French capers and slices of cold boiled eggs, or with white celery lips. Chicken for salad is often marinated h^iox^ being used. This is done by stirring into the cut meat a mixture con- sisting of Three table-spoonfuls of vinegar. One table-spoonful of oil. One tea-spoonful of salt. One-half tea-spoonful of pepper
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