Jellied Salad of Poultry or Game
From In foreign kitchens, 1893
Ideal for a jellied salad.
Presented as published in 1893. 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 In foreign kitchens (1893) by Helen Stuart Campbell, page 19. The excerpt below is the record exactly as published.
Jellied Salad of Poultry or Game. — Cut the meat, chicken or birds, in strips, and lay it in a marinade of equal parts of oil and vinegar. The meat of a good-sized chicken will require two tablespoonfuls of each. Salt and pepper it lightly
Cook this with the app: pantry check, scaling, and the assistant.