Chicken Salad No. 2

Ingredients

• one good-sized chicken
• one bunch of celery
• the yolks of two eggs
• pepper
• salt
• mustard
• vinegar
• oil
• a little cayenne-pepper

Method

1. 1

   For one good-sized chicken, take a bunch of celery chopped fine, add pepper and salt.

2. 2

   For dressing, mash yolks of two hard-boiled eggs, add mustard, vinegar, oil, and cayenne to taste.

3. 3

   Use the liquor from boiling the chicken to moisten the salad.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 28. The excerpt below is the record exactly as published.

Chicken Salad. No. i. “Mince the white meat of a chicken fine, or pull it in bits ; chop the white parts of celery. Prepare a salad-dressing thus : Rub the yolks of four hard- boiled eggs to a smooth paste with a dessertspoon- ful of salad-oil, two teaspoonfuls of made mustard, one teaspoonful of salt, and one teacupful of strong vinegar. Mix the chicken and celery together, and CHICKEN SALAD. 69 pour* the dressing over when ready to serve. Gar- nish the dish with the delicate leaves of the celery. White-heart lettuce may be substituted for the celery.” Chicken Salad. No. 2. “For one good-sized chicken take one bunch of celery chopped fine, a little pepper and salt. For dressing for the above quantity, take the yolks of two eggs boiled hard, make them fine, and add mus- tard, vinegar, oil, and a little cayenne-pepper

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