vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Mayonnaise Dressing
From The century cook book, 1894
Serves 6
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 51. The excerpt below is the record exactly as published.
Mayonnaise dressing, garnish with lettuce leaves, capers, and olives. Chicken Salad. Boil three chickens until tender, salt- ing to taste; when cold, pick fine with the fingers, and add three heads of celery, cut fine with a : knife (not chopped), and six hard boiled eggs sliced; mix all to- Saiad Fully Garnished. gether thoroughly. For dressing, put in a sauce pan a pint of vinegar and a lump of butter the size of an egg; beat three eggs with two tablespoonfuls of made mustard, two of sugar, salt and pepper to taste; let the vinegar come to a boil ; then stir in slowly the beaten Salads 83 %gg mixture, stirring until it thickens, but do not let it curdle, which it will do, if boiled too long. Set aside to cool. Do not add the dressing to the chicken and other ingredients, until just before serving. 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, five of melted butter, one of prepared mustard, one of sugar, and two-thirds of a cup of cream; put over the fire in a double boiler, and cook until as thick as boiled custard. Set aside to cool; season with salt and a little cayenne, thin with lemon juice, if too thick ; mix with the tongue and other- ingredients, and serve at once. 84 Salads Crab Salad. Take two small crabs, one large lettuce, I bunch watercress, 2^ tablespoonsful of oil, i of vinegar, I hard boiled egg, a few slices of beet root or a tomato, pepper and salt. Pick all the meat from the shells and shred it finely. Wash and dry the lettuce and cress, and cut it up in a bowl, and mix first with the oil, next the pepper and salt, and lastly, the vinegar. Stir all well together, then add the crab, mixing it well with the salad. Pile on a flat dish and garnish with the egg cut in slices and the beet root, or tomato. Mayonnaise Dressing. Put in a stew-pan a lump of butter the size of an egg and when melted, put in a table- spoonful of flour; then add a teacupful of milk or water and let it come to a boil; have ready three beaten eggs mixed with a tablespoonful of sugar, a teaspoonful of dry mustard and a teacupful of vinegar
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