Turkey or Chicken Salad

Ingredients

• three-fourths of the same bulk of celery
• a small cup of vinegar
• Two hard boiled eggs
• one raw egg
• one tablespoon of salt
• one tablespoon of pepper
• one tablespoon of mustard
• three of salad oil
• two of white sugar

Method

1. 1

   Mix the minced meat and celery, set in a cool place.

2. 2

   For dressing, rub the yolks of the eggs to a fine powder; add salt, pepper, mustard, and sugar, then the oil, rubbing all together.

3. 3

   Beat the raw egg to a froth and mix well with the dressing; add vinegar and beat thoroughly.

4. 4

   Sprinkle salt over the meat and celery, pour the dressing over it, and mix with a silver fork.

5. 5

   Garnish with celery tips.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 19. The excerpt below is the record exactly as published.

Turkey or Chicken Salad.— The meat of cold! boiled, or roasted fowl minced fine; three-fourths! of the same bulk of celery, cut small. Mix the i meat and celery, and set in a cool place. Dressing: — Two hard boiled eggs ; one raw e^^, well beaten; one tablespoon each of salt, pepper < and mustard ; three of salad oil or melted butter; ; two of white sugar; a small cup of vinegar. Rubj the yelks of the eggs to a fine powder ; add the salt, I pepper, mustard and sugar, then the oil, rubbing I all together. Beat the raw q%z to a froth and mix ■ well with the dressing ; add the vinegar, beating i again thoroughly. Sprinkle a little salt over the meat and celery, pour the dressing over it and mix 'with a silver fork. Garnish with celery tips. Canned chicken can be used. Mrs. Fannie Kelly. Lobster Salad. — Be careful to get fresh lobsters, and to have the water boiling when you put them in ; let them boil until they become red, adding a handful of salt. In opening lobsters, care must be taken to remove the poisonous part; this lies in the head, all of which must be thrown away, as well as the vein which passes from it through the body ; all the other parts are good. Break the shells with 32 COOKS IN CLOVER. a hammer. Any good salad dressing may be used. Lobsters are excellent when taken from the shell, and eaten cold with vinegar and mustard. JV. Potato Salad, I. — Five good sized potatoes boiled and cold; add one onion chopped moderately fine; season with salt, celery, mustard and cayenne pep- per; over this pour half a cup of vinegar, boiling hot, with a tablespoon of butter; lastly half a cup of cream. Add two hard boiled eggs, minced and mixed thoroughly through it ; garnish with parsley or lettuce. Mrs. A Z. Van Hmiten. Potato Salad, II. — Boil eight large potatoes with their skins on, and without salt. Choose those that do not go to pieces in boiling. Let them get nearly cold, then pare them and cut in slices. Chop one onion very fine, and mix with the potatoes, stir in a tumbler of vinegar and water, (two-thirds of vin- egar and one of water), then add three tablespoons \ of salad oil, and pepper and salt to taste. : Mrs. W. R. Payne. Cardinal Salad. — Chop the stalks of celery into half inch lengths. Take one teaspoon of salad oil, two tablespoons of vinegar, and a pinch of salt; mix this thoroughly through the celery and lay on the salad dish. Pour a Mayonnaise dressing over the top, with olives. *. Potato and Beet Salad. — Cut well-cooked cold potatoes and beets into small dice, and mix well; set in a cool place till it has all become a delicate pink,-by mixing ; then put it in small piles on lettuce leaves, and pour over it the following dressing : Boston Cooking School Dressing, Nice for all kinds of Salads. — One dessert spoon of salt, one tablespoon of sugar, two of melted butter, and a little red pepper. Add three well beaten eggs, one teacup of vinegar, and, lastly, one cup of cream. Stir over 33 the fire till it is as thick as soft custai-d. Lettuce) one cup of cream, whipped. Beat the yelks and and water-cresses mixed, — garnished with small) dry ingredients till very thick and hard, adding radishes; also lettuce with celery, with this cream the melted butter by degrees; as it thickens, add dressing, make a nice variety. Mrs. P. E. Kipp. butter more rapidly; salt to taste, and when it gets thick, add a little vinegar. When all of the butter Salad Dressing', I. — Two beaten eggs, one cup of j and vinegar has been added, add the lemon juice milk, one and a half tablespoons of mustard

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