Wednesday, November 11, 2009

Chicken Salad

Cut the white meat of chickens into small bits, the size of peas. Chop the white part of celery nearly as small. Prepare the dressing thus:--Rub the yolks of hard-boiled eggs smooth to each yolk put half a teaspoonful of mustard, the same quantity of salt, a tablespoonful of oil, and a wine-glass of vinegar. Mix the chicken and celery in a large bowl, and pour over this dressing. The dressing must not be put on till just before it is used. Bread and butter and crackers are served with it.
Miss Beecher's Domestic Receipt Book, by Catherine Esther Beecher, page 172, New York: Harper, 1850, c 1846

Modern version note: A wine-glass equals 1/4 cup, half a teaspoonful is measured by dividing through the middle lengthwise. When divided across the width, the tip is smaller than the lower half.

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