Remembering the Past Australia
Mrs Wickens Chicken Salad Recipe (1894)
First published in the “Women’s Column” of the Freeman’s Journal, 18th August 1894.
Mrs H. Wicken was a renowned Australian Cook who held a Diplomee of the National Training School for Cookery, London and was a Lecturer on Cookery to the Technical College, Sydney.
- half a chicken (cooked)
- one gill (118 ml) of thick white sauce
- one lettuce
- six radishes
- small salad (eg herbs)
- salad dressing
- Hard-boiled eggs, for garnishing
- Beetroot, for garnishing
- Cut up the chicken into small pieces and remove the skin, and dip it into the white sauce.
- Arrange some salad on a dish, put over it a little dressing, and then some pieces of chicken, then more lettuce, radishes, etc.
- Continue this in layers till the materials are all used up, leaving plenty of salad for the top.
- Garnish with beet-root and hard boiled eggs.