Chicken Salad. ✠
- The white meat of a cold boiled or roasted chicken (or turkey).
- Three-quarters the same bulk of chopped celery.
- 2 hard-boiled eggs.
- 1 raw egg, well beaten.
- 1 teaspoonful of salt.
- 1 teaspoonful pepper.
- 1 teaspoonful made mustard.
- 3 teaspoonfuls salad oil.
- 2 teaspoonfuls white sugar.
- ½ teacupful of vinegar.
Mince the meat well, removing every scrap of fat, gristle, and skin; cut the celery into bits half an inch long, or less, mix them, and set aside in a cold place while you prepare the dressing.
Rub the yolks of the 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 dry 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 mass is as well saturated as the top; turn into the salad-bowl, and garnish with white of eggs (boiled) cut into rings or flowers, and sprigs of bleached celery-tops.
If you cannot get celery, substitute crisp white cabbage, and use celery vinegar in the dressing. You can also, in this case, chop some green pickles, gherkins, mangoes, or cucumbers, and stir in.
Turkey makes even better salad than chicken.
You can make soup of the liquor in which the fowl is cooked, since it need not be boiled in a cloth.