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Chicken Salad No. 2
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 52. The excerpt below is the record exactly as published.
Chicken Salad No. 2. For a pair of boiled fowls allow three heads of celery. Take all the skin from the chickens, pick all the meat from the bones, chop it fane, and put in with the cut celery; cut the white meat in half inch cubes and add to the otker ; boil the livers and sift them, and put in a bowl rubbed with a bit of onion; add the yolks of five hard boiled eggs rubbed to a paste, four tablespoonfuls of salad oil, or melted butter, two tablespoonfuls of prepared mustard, one of sugar, a heaping teaspoonful of salt, a little cayenne pepper, a level teaspoonful of grated lemon peel, and a teaspoonful each of vinegar and thick cream. Beat well together, and pour over, and mix w£ll with the chicken just before serving. Chicken Salad No. 3. A simple way to prepare a good chicken salad, is to remove the skin from a couple of boiled chickens, and cut the meat fine with a knife; cut up two or three heads of celery and add to the chicken ; season with salt, pepper, and a little cayenne; pour over the whole a cold Mayonnaise dressing, mix, and serve. Tongue Salad. Boil, skin and trim a tongue, cut in dice, and add the whites of six hard boiled eggs, cut in similar pieces: cut fine the white stalks of three heads of celery, and mix with the tongue and eggs. Make a dressing as follows: Beat together four eggs, six tablespoonfuls of vinegar
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