Name: Chicken Salad
Cuisine: American
Ingredients: 1 chicken put twice and a half its weight in celery; 1 cool place until ready to serve; 1 good substitute for celery; 1 fine salad

Original Recipe

Boil the fowls tender and remove all the fat, gristle and skin; mince the meat in small pieces, but do not hash it. To one chicken put twice and a half its weight in celery, cut in pieces of about one-quarter of an inch; mix thoroughly and set it in a cool place--the ice chest. In the meantime prepare a "Mayonnaise dressing," and when ready for the table pour this dressing over the chicken and celery, tossing and mixing it thoroughly. Set it in a cool place until ready to serve. Garnish with celery tips, or cold hard-boiled eggs, lettuce leaves, from the heart, cold boiled beets or capers, olives. Crisp cabbage is a good substitute for celery; when celery is not to be had use celery vinegar in the dressing. Turkey makes a fine salad.

1 chicken put twice and a half its weight in celery
1 cool place until ready to serve
1 good substitute for celery
1 fine salad

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1

Boil the fowls tender and remove all the fat, gristle and skin; mince the meat in small pieces, but do not hash it.
2

To one chicken put twice and a half its weight in celery, cut in pieces of about one-quarter of an inch; mix thoroughly and set it in a cool place--the ice chest.
3

In the meantime prepare a "Mayonnaise dressing," and when ready for the table pour this dressing over the chicken and celery, tossing and mixing it thoroughly.
4

Set it in a cool place until ready to serve.
5

Garnish with celery tips, or cold hard-boiled eggs, lettuce leaves, from the heart, cold boiled beets or capers, olives.
6

Crisp cabbage is a good substitute for celery; when celery is not to be had use celery vinegar in the dressing.
7

Turkey makes a fine salad.

Original Recipe

Ingredients

Instructions