CHICKEN SALAD.
Salt and pepper one four pound fat chicken and simmer in water enough to cover until perfectly tender. When done, remove chicken, and if there is too much liquor boil down until there is just about enough in which to jelly the chicken. With the kitchen scissors, cut the chicken into half inch pieces and leave in liquor over night on ice. Just before serving, mix jellied chicken with equal quantity of diced, crisp celery and two teacupsful of broken pecan meats. Turn all into a large mixing bowl, add one-half teacup of plain French dressing and with salad fork and spoon lightly toss together. Serve with mayonnaise on lettuce leaves and garnish with slices of cold, hard boiled eggs and Salmirings.
Veal is often combined with half the amount of chicken in making this salad. Cover veal with water, season with salt and pepper and simmer until done. Cut in small pieces and mix with chicken, half veal and half chicken.