chicken salad
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)
Ingredients:
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)
Ingredients:
1 large chicken boiled
1 tbsp. best mustard
1 raw egg yolk
vinegar
3/8 bottle oil
6 hard boiled egg yolks
1 pint chopped celery
a little yellow pickle
half a loaf of stale bread crumbs
salt & pepper
Instructions:
One large chicken boiled; when cold remove the skin and chop into a dish, over which throw a towel slightly dipped in cold water to keep the meat moist. When the celery is cut, put between clean cloths to dry.
Take one tablespoonful best mustard, the yolk of one raw egg, which drop into a dish large enough to hold all the dressing; beat well for ten minutes and slowly add to the mustard one tablespoonful vinegar. When well mixed add three-eighths bottle of oil, a drop at a time, always stirring the same way.
Rub the yolks of six hard-boiled eggs very smooth and stir in half a teacup of vinegar. Pour this mixture to the mustard, oil, etc., stirring together as lightly as possible.
Add to the chicken one pint chopped celery, a little yellow pickle, and half a loaf of stale bread crumbs, and the oil taken from the water in which the chicken has boiled. Salt and pepper to taste.
Pour on the dressing just before serving. If the salad is kept too cool the dressing will curdle.
-- Mrs. E.
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