CHICKEN OR FOWL SALAD.— Trim the remains of a cold
roast chicken, duck, goose or turkey; w.ash, dry, and shred the let-
tuce, and place in the middle of the dish. Put the pieces of chick-
en on the top, and pour the salad dressing over them. Garnish the
edge with hard-boiled eggs, cut in rings, sliced cucumber, and
boiled beet-root, or tomato, cut in slices✪ Chicken or Fowl Salad, or the yolks of the eggs
may 'be rubbed through a fine sieve, and the whites chopped fine,
and arranged on the salad, in small bunches, yellow and white,
alternately. This salad should not be made long before it is want-
ed for the table. Sufficient for 4 or 5 persons. — Mrs. I. S. Alexan-
der, 1003 Center Ave., Wilmette, 111.
VARIATION I. — Cut up, not too fine, 1 boiled chicken, season
with salt and pepper, put in an earthen dish with very little of the
liquor over it, just enough to moisten it. Cut about equal quantity
450 CHEESE, MACARONI, NUTS & RICE, ETC.
of celery into dice, which must also be kept in earthen dish, and
set in ice chest. When ready to serve, drain the celry thoroughly
and mix it with the chicken with a silver fork, cut a few olives in
small pieces and add, also, a few capers. Use mayonnaise dress-
ing with it or salad dressing without oil. — Eloise Jennings, Win-
netka, 111.
VARIATION II. — Dice equal parts of cold cooked chicken or
veal and mix with the same quantity of sliced celery. Season with
salt, pepper, and moisten with salad dressing. Arrange in lettuce
cups or garnish with celery tops, and just before serving add dress-
ing on top. — Mrs. Conklin 914 5th Ave.^ Maywood, 111.
VARIATION III.— Boil the chicken until it is tender, and
chop in small pieces, chop also the whites of 6 hard-boiled eggs,
add an equal quantity of chopped celery, pound the yolks of the
eggs fine, and add 2 tablespoons of sugar and butter, 1 teaspoon
of mustard, with pepper and salt to taste. Finally, add half a tea-
cup of good cider vinegar. Mix thoroughly. Nuts are an im-
provement and may be ground and blended with the egg yolks,
chopped, and added to the celery, or served whole, over the top
and sides of the mound of salad. — Mrs. Arthur Allen, 1029 13th St.,
Wilmette, 111.
VARIATION IV.— Cut cold, boiled chicken into dice. With
2 cups of this meat, mix an equal quantity of celery, cut into dice.
Sprinkle all with salt and pepper. Into 3 tablespoons of oil stir a
tablespoon of vinegar. Pour this over the chicken and celery and
toss until well mixed. Line* a chilled bowl with crisp lettuce leaves,
fill with the chfcken salad and pour mayonnaise dressing over all.
—Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111.
VARIATION V. — Remove the skin and fat from fowl, pick
fine and mix with heads of celery, already chopped. Pour over it
the dressing. — Mrs. M. L. Adams, 576 Willow St., Wilmette, 111.
VARIATION VI. — Chop, shred or dice, cold cooked chicken
and mix with salad dressing, serve on crisp lettuce leaves, endive,
cress, celery tops or chopped cabbage, and garnish with hard-
boiled eggs, capers, sliced beets, olives, chopped pickles, nut-meats
or parsley. Add to the above salad mixture any of the following
ingredients to taste: Grated cheese, ham, veal, fish, fowl, or any
COOK COUNTY COOK BOOK 451
Page 309 · 1 recipe record on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CHICKEN OR FOWL SALAD.— Trim the remains of a cold roast chicken, duck, goose or turkey; w.ash, dry, and shred the lettuce, and place in the middle of the dish. Put the pieces of chicken on the top, and pour the salad dressing over them. Garnish the edge with hard-boiled eggs, cut in rings, sliced cucumber, and boiled beet-root, or tomato, cut in slices, or the yolks of the eggs may be rubbed through a fine sieve, and the whites chopped fine, and arranged on the salad, in small bunches, yellow and white, alternately. This salad should not be made long before it is wanted for the table. Sufficient for 4 or 5 persons. — Mrs. I. S. Alexander, 1003 Center Ave., Wilmette, 111.
VARIATION I. — Cut up, not too fine, 1 boiled chicken, season with salt and pepper, put in an earthen dish with very little of the liquor over it, just enough to moisten it. Cut about equal quantity
of celery into dice, which must also be kept in earthen dish, and set in ice chest. When ready to serve, drain the celery thoroughly and mix it with the chicken with a silver fork, cut a few olives in small pieces and add, also, a few capers. Use mayonnaise dressing with it or salad dressing without oil. — Eloise Jennings, Winnetka, 111.
VARIATION II. — Dice equal parts of cold cooked chicken or veal and mix with the same quantity of sliced celery. Season with salt, pepper, and moisten with salad dressing. Arrange in lettuce cups or garnish with celery tops, and just before serving add dressing on top. — Mrs. Conklin 914 5th Ave., Maywood, 111.
VARIATION III.— Boil the chicken until it is tender, and chop in small pieces, chop also the whites of 6 hard-boiled eggs, add an equal quantity of chopped celery, pound the yolks of the eggs fine, and add 2 tablespoons of sugar and butter, 1 teaspoon of mustard, with pepper and salt to taste. Finally, add half a teacup of good cider vinegar. Mix thoroughly. Nuts are an improvement and may be ground and blended with the egg yolks, chopped, and added to the celery, or served whole, over the top and sides of the mound of salad. — Mrs. Arthur Allen, 1029 13th St., Wilmette, 111.
VARIATION IV.— Cut cold, boiled chicken into dice. With 2 cups of this meat, mix an equal quantity of celery, cut into dice. Sprinkle all with salt and pepper. Into 3 tablespoons of oil stir a tablespoon of vinegar. Pour this over the chicken and celery and toss until well mixed. Line a chilled bowl with crisp lettuce leaves, fill with the chicken salad and pour mayonnaise dressing over all. —Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111.
VARIATION V. — Remove the skin and fat from fowl, pick fine and mix with heads of celery, already chopped. Pour over it the dressing. — Mrs. M. L. Adams, 576 Willow St., Wilmette, 111.
VARIATION VI. — Chop, shred or dice, cold cooked chicken and mix with salad dressing, serve on crisp lettuce leaves, endive, cress, celery tops or chopped cabbage, and garnish with hardboiled eggs, capers, sliced beets, olives, chopped pickles, nut-meats or parsley. Add to the above salad mixture any of the following ingredients to taste: Grated cheese, ham, veal, fish, fowl, or any
Records on this page
Chicken or Fowl Salad