Godey's Ladies Book and Magazine
Philadelphia March 1863

GFS Amy and I were talking and I asked her if she had anything for the Weekly Fireside newsletter and this is what she gave me. Sounds very good but I'm hoping someone can tell us what "white heads of celery" are... and don't be too quick to answer that till you read the "receipt"

Chicken Salad

Boil a chicken that weighs no more than a pound and a half. When very tender, take it up, cut it in small strips; then take six or seven fine white heads of celery, scrape, and wash it; cut the white part small. in pieces of about three quarters of an inch long, mix it with the meat of the fowl, and just before the salad is sent in, pour a dressing made in the following way over it - 

Boil four eggs hard; rub their yolks to a smooth paste with two tablespoonfuls of made mustard; one teaspoonful of salt, and one teacupful of strong vinegar.

Place the delicate leaves of the celery around the edges of the dish.

White-heart lettuce may be used instead of celery. Any other dressing may be used, if preferred.

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