Chicken Salad Recipe

Boil a chicken that weighs not more than a pound and a half. When very

tender, take it up, cut it in small strips, and make the following

sauce, and turn over it--boil four eggs three minutes--then take them

out of the shells, mash and mix them with a couple of table spoonsful of

olive oil, or melted butter, two thirds of a tumbler of vinegar, a tea

spoonful of mixed mustard, a tea spoonful of salt, a little pepper, and

essence of celery, if you have it--if not, it can be dispensed with.

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