Chicken Salad Recipe #4

As the Irishman would say, turkey makes the best chicken salad.
Boil till well done.
Use only the white meat, which cut with sharp scissors into pieces about one-half inch square;
add an equal quantity of celery cut in same manner, sprinkling over it salt and pepper.
Put in a cold place till two hours before serving, then add the following dressing:

For one chicken take three eggs, one cup of vinegar, one cup of sweet milk, one-half cup butter, one tablespoon made mustard, salt, black and red pepper, beat eggs, melt butter; stir all together over a slow fire till it thickens;
when cool beat into it one cup of cream.
Serve salad on crisp, well-bleached lettuce leaves, on the top of each putting a small quantity of mayonnaise dressing.