This is made with equal quantities of chicken and celery.
Turkey is equal to two chickens, and four bunches of celery makes
an ordinary dish of salad. A pint of chicken and a pint of cut
celery is a good rule. Steam or stew the chickens till tender
and thoroughly done, so that the bones will pick out. Use
only the meat of the breast and thighs, leaving out the neck
and wings. Cut it up with scissors, do not on any account use
the hash knife. Wash, and with a knife exit the celery in pieces
the size of dice. Prepare the dressing thus: Put the uncooked
yolks of two eggs into a clean cold soup plate, beat them with a
wooden fork one minute; then add one-half teaspoonful of salt,
a pinch of cayenne pepper, one-half teaspoonful of mustard.
Work these well together and then add, drop by drop, a half pint
of olive oil. Yon must stir rapidly and steadily in one direction
while adding the oil; a reverse motion may curdle it. Add two
tablespoonfuls of vinegar, and put in a cool place until serving
time. When ready to serve, mix celery and chicken, dust lightly
with salt and pepper, add a cup of whipped cream✪ Chicken Salad (No. 3) to the dress-
ing, pour it over the chicken and celery, mix carefully, dish, and
garnish with the white celery tops.
CHICKEN SALAD. (No. 4.)
The white meat of a boiled or roasted chicken, or turkey, three-
fourths the same bulk of cut celery. Two hard boiled eggs, one
raw egg, well beaten, one teaspoonful each of salt, pepper, and
made mustard, three tablespoonfuls of salad oil, two of white
sugar, one-half teacup of vinegar. Mince the meat well, remov-
ing every scrap of fat, gristle, and skin; cut the celery into bits,
mix them, and set aside in a cool place while you prepare the
dressing. Rub the yolks of eggs to a fine powder, add the salt,
pepper, and sugar, then the oil, grinding hard and putting in
but a few drops at a time. The mustard comes next; and let all
stand together while you whip the raw egg to a froth. Beat this
into the dressing, and pour in the vinegar spoonful by spoonful,
whipping the dressing well as you do it. Sprinkle a little salt over
the meat and celery; toss it up lightly with a silver fork; pour
the dressing over it, tossing and mixing until the bottom of the
•SXLADB. 7?
mess is as well saturated as the top; turn into the salad bowl, and
garnish with whites of eggs (boiled) cut into rings, and sprays of
bleached celery tops.
YKAL SALAD,
Boil veal until tender, chop fine, take equal quantity of veal,
celery or cabbage, and stir into it a salad dressing; put in a shal-
low dish and garnish with slices of lemon and celery. Boiled
ham chopped and seasoned and served in the same way, makes a
very nice salad. For the dressing, take the yolks of four raw eggs,
two-thirds of a cup of oil, red pepper, salt, and mustard to taste,
juice of two lemons, and last of all, one cup of thick cream. If
the dressing is for chicken salad, use the oil or fat from the chick-
en instead of sweet oil. Be sure to put in the cream just before
sending to the table.
SALMON SALAD. ✪ Chicken Salad
Page 45 · 3 recipe records on this page
Presented as published in 1887. 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
This is made with equal quantities of chicken and celery. Turkey is equal to two chickens, and four bunches of celery makes an ordinary dish of salad. A pint of chicken and a pint of cut celery is a good rule. Steam or stew the chickens till tender and thoroughly done, so that the bones will pick out. Use only the meat of the breast and thighs, leaving out the neck and wings. Cut it up with scissors, do not on any account use the hash knife. Wash, and with a knife cut the celery in pieces the size of dice. Prepare the dressing thus: Put the uncooked yolks of two eggs into a clean cold soup plate, beat them with a wooden fork one minute; then add one-half teaspoonful of salt, a pinch of cayenne pepper, one-half teaspoonful of mustard. Work these well together and then add, drop by drop, a half pint of olive oil. You must stir rapidly and steadily in one direction while adding the oil; a reverse motion may curdle it. Add two tablespoonfuls of vinegar, and put in a cool place until serving time. When ready to serve, mix celery and chicken, dust lightly with salt and pepper, add a cup of whipped cream to the dressing, pour it over the chicken and celery, mix carefully, dish, and garnish with the white celery tops.
CHICKEN SALAD. (No. 4.)
The white meat of a boiled or roasted chicken, or turkey, threefourths the same bulk of cut celery. Two hard boiled eggs, one raw egg, well beaten, one teaspoonful each of salt, pepper, and made mustard, three tablespoonfuls of salad oil, two of white sugar, one-half teacup of vinegar. Mince the meat well, removing every scrap of fat, gristle, and skin; cut the celery into bits, mix them, and set aside in a cool place while you prepare the dressing. Rub the yolks of eggs to a fine powder, add the salt, pepper, and sugar, then the oil, grinding hard and putting in but a few drops at a time. The mustard comes next; and let all stand together while you whip the raw egg to a froth. Beat this into the dressing, and pour in the vinegar spoonful by spoonful, whipping the dressing well as you do it. Sprinkle a little salt over the meat and celery; toss it up lightly with a silver fork; pour the dressing over it, tossing and mixing until the bottom of the
•SXLADB. 7?
mess is as well saturated as the top; turn into the salad bowl, and garnish with whites of eggs (boiled) cut into rings, and sprays of bleached celery tops.
YKAL SALAD,
Boil veal until tender, chop fine, take equal quantity of veal, celery or cabbage, and stir into it a salad dressing; put in a shallow dish and garnish with slices of lemon and celery. Boiled ham chopped and seasoned and served in the same way, makes a very nice salad. For the dressing, take the yolks of four raw eggs, two-thirds of a cup of oil, red pepper, salt, and mustard to taste, juice of two lemons, and last of all, one cup of thick cream. If the dressing is for chicken salad, use the oil or fat from the chicken instead of sweet oil. Be sure to put in the cream just before sending to the table.
SALMON SALAD.
Records on this page
Chicken Salad (No. 3)Chicken SaladSalmon Salad