46 Chicken Salad
Boil four eggs three minutes, take them out of the shell 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, half a tea spoonful of salt, quarter of a tea spoonful of pepper, and a little essence of celery, if you have any. Cut up a boiled chicken that weighs two or three pounds, into small strips, and turn the sauce over it.