Turkey Salad

Ingredients

• 2 lbs turkey meat
• thick fat and skin
• celery
• lettuce
• mayonnaise
• a quarter cupful of salad oil
• vinegar
• celery salt

Method

1. 1

   Pick turkey meat from bones, cut into small dice.

2. 2

   Cut celery or lettuce similarly.

3. 3

   Mix with turkey, season with salt and pepper, add salad oil and vinegar.

4. 4

   Shape on a platter, cover with mayonnaise, and garnish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 55. The excerpt below is the record exactly as published.

Turkey Salad. Take the remamder of a cooked tur- key or half a boiled turkey, if cooked for the purpose, pick all the meat from the bones and remove the thick fat and skin, cut the meat into long shreds and then across, making the smallest, pos- sible dice shapes. Cut celery, if in sea- son, the same way, about two-thirds as much celery as there is turkey, or if that is not in season use crisp lettuce or a mixture of lettuce and finely chop* ped white cabbage, and add celery salt or extract or celery vinegar. Mix meat and the vegetables together, season slightly with uepper and salt. Pour in a little salad oil — say a quarter cupful, stir about and then stir in as much vin- egar. Heap and smooth over the salad in a large platter- — it will adhere and keep shape well — then pour and spread over it a well-seasoned mayonaise. After spreading the mayonaisc over the turkey salad, ornament with quar- ters of hard boiled eggs or with chop- ped yolks and parsley, olives, cut lem- ons or shapes stamped out of cooked beets. Cost of material — 2 lbs turkey meat or chicken 40, oil, vinegar and season- ings 10, celery and garnishings 10, may- onaiselS; 75c for 2 quarts, or from 8 to IG orders; or, 40c per quart or 5c per hotel dinner dish. 151— Mayonaise

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