Free Recipes

Salad Recipes

CHICKEN SALAD. MRS. A. A. LUCAS.

Take two large chickens; boil tender; pick in small bits. Chop as

much celery as you have meat. For the dressing, take six yolks and

one whole egg; beat to a froth, mix with two spoonfuls of salad oil,

one spoonful mixed mustard, a little pepper and salt, one pint

vinegar, heated; before it boils, stir in the other ingredients; cook

till thick, stirring all the time. Boil down the liquid in which the

chickens were cooked until it forms a jelly. Let all cool. Two or

three hours before using, mix meat, celery, liquid, and dressing.

Seafood Recipes

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: