Salad Chicken
From The English-Chinese cookery book, 1890
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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 23. The excerpt below is the record exactly as published.
SALAD CHICKEN. BOIL, or roast a nice fowl. When cold, cut off all the meat, and chop it a little, but not very small ; cut up a large bunch of celery and mix with the chicken. Boil four eggs hard, mash, and mix them with sweet oil, pepper, salt, mustard, and a gill of vinegar
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