Archive recipe

Celeried Chicken (Entree)

Name: Celeried Chicken (Entree)
Ingredients: 2 cups cold cooked chicken, minced; 1 cup milk; 1 tablespoonful butter; 1 heaping tablespoonful flour; 1 teaspoonful celery salt; 2 tablespoonfuls chopped parsley; 1 teaspoonful salt; 4 dashes pepper; 3 slices of toast, cut lengthwise

A historic Canadian dish of cold cooked chicken, milk, butter, heaping tablespoonful flour and celery salt. Adapted from Celeried Chicken (Entree), from The Canadian Family Cook Book (1914).

Adapted from Celeried Chicken (Entree), in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/celeried-chicken-entree.md.

The dish

3 of 9 items checked

Celeried Chicken (Entree)

archive.org

3 of 9 items checked · 6 aisles

Produce

1 tspcelery saltChecked by You
2 tbspparsley

Meat & Poultry

2 cupscold cooked chicken

Dairy & Eggs

1 cupmilkChecked by You
1 tbspbutter

Bakery

3 slicestoast

Pantry / Durable

1heaping tablespoonful flour

Spices & Seasoning

1 tspsalt
4 dashespepperChecked by You

Cooking Instructions

Put butter and flour in saucepan, stir till butter is melted and smooth
Add milk, salt and pepper, stir till it comes to a boil
Add parsley and celery salt, which have been mixed with a little of the butter mixture
Add chicken
Arrange toast in strips (log-cabin style)
Place the chicken in centre and serve

Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)