Evening Republican, Volume 17, Number 253, Rensselaer, Jasper County, 23 October 1913 — ALMOST EQUAL TO CHICKEN [ARTICLE]

ALMOST EQUAL TO CHICKEN

Salad Mad* From Leftover Portion* of Veal Joint Will Be Found \~ Most Acceptable. After all available slices havo been cut from the cold roast veal, and lust before the remaining bone goes into the stew or soup pot, there will be usually a few choice bits of whito meat to be cut from portions hers and there which will make a perfect substitute for chicken salad. On days when poultry is cooked a little of ths fat can be skimmed from the richest stock or saved from the roast or fricassee. This, flavored with a little of the juice of chicken meat and thoroughly cooked, can be put away in a sealed jar or jelly glass for flavoring purposes. Chop the veal into small bits, mix with the flavored chicken fat in quantity sufficient to flavor the veal, and add to this an equal amount of chopped celery, prepared carefully by removing the stringy portion and leaving only the tender, Juicy, interior. Where the meat portion is deficient a little crisp lettuce broken into bits is sometimes an addition, saving some of the perfect leaves in which to place the filling. Make a mayonnaise dressing by using the yolks of one or two eggs, according to quantity desired, . and beating In, drop by drop, sufficient olive oil to thicken to the consistency of heavy cream. Any hard boiled eggs left can be utilized to improve the salad, the white cut into strips for the filling and the yolks rubbed to a paste anft added to the mayonnaise. Season dressing with salt, lemon Juice, cayenne, a few drops onion juice, celery salt and some of the chicken flavoring. Mix some of the mayonntise with the meat filling, pour into übe carefully arranged lettuce leaves that Tin e the salad dlsh; put some extra mayonnaise on top or reserve to serve with each portion, chill and garnish with the white tips of celery. This makes a delicious, dainty and inexpensive salad, a perfect substitute for chicken filling, and can be prepared entirely from leftoveis If the precaution is taken to save the small amount of chicken fat and flavoring required.