|
|
|
|
|
Lobster Salad.
Take the inside of a large lobster, boiled and cold; mince it finely; the yolks of 2 hard-boiled eggs, mashed fine, with 4 table-spoonfuls of sweet oil, or butter softened; pepper, salt, vinegar, and mustard, to taste; mix all well, and add celery or crisp lettuce, also to taste; then garnish with hard-boiled eggs, sliced, when served.
Chicken Salad. —Although there are general instructions that ought to enable any one to prepare a salad for a chicken, yet, as there are some people who can only work upon specific or positive directions, I will give one so explicit and plain that none can go amiss: Take a good-sized spring chicken, weighing 21/2 or 3 lbs.; boil it till perfectly tender. When perfectly cold, pick the meat from the bones, and if the skin is at all tough remove it, and chop the meat to the size of peas; also, if you have it, chop the white part of 4 or 5 heads of celery to the same fineness, and mix together just before serving, into which the dressing which has been made in the following manner is to be mixed: Rub the yolks of 2 hard-boiled eggs smooth with 1 tea-spoonful each of mustard and salt, 2 tea-spoonfuls of sweet oil or melted butter; 3 tea-spoonfuls of good vinegar, and if you like cayenne, as much as will take up upon half the length of a penknife. blade; chop the whites of the eggs finely and mix in; then mix evenly into the chicken an celery mixture, or chicken alone if you have no celery mixture, and garnish with the green leaves of the celery or other sweet herbs, as you like.
|
|
|
|
|
|
