Mrs Beetons Poultry and Game Revisited
Chicken or Fowl Salad
Leftover Cold Roast or Boiled Chicken
2 Lettuces
Endive, a little
1 Cucumber
Boiled Beetroot, few slices
Salad Dressing
Neatly trim the remains of the chicken
Wash, dry and slice the lettuces and place in the middle of a dish.
Put the pieces of fowl on the top and pour the salad dressing over.
Garnish the edge of the salad with hard boiled eggs cut in rings, sliced cucumber and boiled beetroot cut in slices.
Instead of cutting the eggs in rings, the yolks may be rubbed through a hair sieve and the whites chopped very finely and arranged on the salad in small bunches, yellow and white alternately.
This should not be made long before it is wanted for table.
Sufficient for 4 or 5 persons.
Seasonable at any time.
CHICKEN OR FOWL SALAD
931. INGREDIENTS - The remains of cold roast or boiled chicken, 2 lettuces, a little endive, 1 cucumber, a few slices of boiled beetroot, salad-dressing No. 506.
Mode - Trim neatly the remains of the chicken; wash, dry, and slice the lettuces, and place in the middle of a dish; put the pieces of fowl on the top, and pour the salad-dressing over them. Garnish the edge of the salad with hard-boiled eggs cut in rings, sliced cucumber, and boiled beetroot cut in slices. Instead of cutting the eggs in rings, the yolks may be rubbed through a hair sieve, and the whites chopped very finely, and arranged on the salad in small bunches, yellow and white alternately. This should not be made long before it is wanted for table.
Average cost, exclusive of the cold chicken, 8d.
Sufficient for 4 or 5 persons.
Seasonable at any time.
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