Salad Dressing for Chicken

Ingredients

• two cups boiling water
• two tablespoonfuls of corn-starch wet with cold water
• two tablespoonfuls of oil
• one cup of vinegar
• two teaspoonfuls of made mustard
• one great spoonful of fat
• three raw eggs
• three hard-boiled eggs
• one teaspoonful powdered sugar
• one teaspoonful salt
• one teaspoonful pepper
• one teaspoonful Worcestershire sauce

Method

1. 1

   Mix all ingredients together.

2. 2

   Prepare the chickens by boiling whole, then cut into small bits and mix with celery before adding the dressing just before serving.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 57. The excerpt below is the record exactly as published.

Two cups boiling water, two table- spoonfuls of corn-starch w^et with cold Vv^ater, two tablcspoonfuls of oil, one cup of vinegar, two tea- spoonfuls of made mustard, one great spoonful of fat, skimmed from the liquor in which the fowls were boiled, three raw eggs, three hard-boiled eggs, one teas2:)oonful powdered sugar, one tea- spoonful salt, one teaspoonful pepper, and one tea- spoonful AYorcestershire sauc

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