Home › Our Susan's Opinion of a Kitchen › Chicken Salad

Chicken Salad

Mrs. Morgan. -SIDNEY SMITH.

Cut the white meat of chickens into small bits the size of peas, (also the dark meat if you like), chop the whole parts of celery nearly as small. Prepare a dressing thus: Rub the yolks of hard boiled eggs smooth ; to each yolk put half a teaspoon of mustard, the same quantity of salt, a tablespoon of oil, and a wine glass of vinegar; mix the chicken and celery in a large bowl and pour over this dressing with a little cream added. The dressing must not be put on till just before it is served.