(Recipe #2, page 230)
Cook 1 chicken till it boils. Add 1 onion, 1 bay leaf, “English” spices, and peppercorns and cook till tender. Remove the skin from the chicken and cut up the meat. Add 2 chopped stalks of celery to the chicken meat. Cook three eggs till hard boiled. Slice the cooked egg whites, and mash the cooked egg yolks. Mix yolks with three to four TBS vegetable oil and add vinegar, a little ground pepper, and four to five TBS of “salad dressing” [used English words]. Then add a little strained chicken stock, mix everything well. One may substitute white cabbage for celery.