Chicken Salad
Ingredients
- 1 tender chicken
- white tender celery
- 1 tablespoonful of oil
- 3 tablespoonfuls of vinegar
- 1 saltspoonful of mustard
- 1 saltspoonful of salt
- mayonnaise sauce
Instructions
Boil chicken, and when cold, cut all the meat in dice. Cut up white tender celery enough to make the same amount, and mix with the meat. Stir into it oil with vinegar, and mustard and salt, and let it stand an hour or two.
When ready to serve, mix the whole with a mayonnaise sauce, leaving part to mask the top; or use the mayonnaise alone, without the first dressing of vinegar and oil.
Lettuce can be substituted for celery; and where neither is obtainable, a crisp white cabbage may be chopped fine, and the meat of the chicken also, and either a teaspoonful of extract of celery or celery-seed used to flavor it The fat of the chicken, taken from the water in which it was boiled, carefully melted and strained, and cooled again, is often used by Southern housekeepers.
Source
The Easiest Way in Housekeeping and Cooking (1903).
Print recipe/article only | 
Save to del.icio.us