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American cookbook, 1850
Page 73
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Miss Leslie's receipt for Chicken Salad. The fowls for this purpose shd. be young & fine: Either boiled or roast. Cold. Remove the skin & fat, cut the meat from the bones into pieces not larger than an inch. Two fine heads of celery, cut the white parts into pieces an inch long & having mixed the chicken & celery well together, put them into a covered dish & set them away. Have ready the yolks of eight hard boiled eggs, well mashed add a teaspoon full of salt a teaspoon full of cayenne pepper, a jill of vinegar and rather more than a jill of oil. Stir till smooth. Add this to the chicken [just?]
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Miss Leslie's receipt for Chicken Salad. The fowls for this purpose shd. be young & fine: Either boiled or roast. Cold. Remove the skin & fat, cut the meat from the bones into pieces not larger than an inch. Two fine heads of celery, cut the white parts into pieces an inch long & having mixed the chicken & celery well together, put them into a covered dish & set them away. Have ready the yolks of eight hard boiled eggs, well mashed add a teaspoon full of salt a teaspoon full of cayenne pepper, a jill of vinegar and rather more than a jill of oil. Stir till smooth. Add this to the chicken [just?]
Szathmary Culinary Manuscripts and Cookbooks
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