1 fowl weighing about 5 lb. or 2 smaller fowls
3 bunches celery
1 c. milk vinegar
1 sliced onion
Salt
Mayonnaise dressing
Lettuce

Simmer the chicken until tender in a small quantity of water. When about half done, add a teaspoon of salt. Let the chicken cool in the broth. After it is cold remove the skin, strip the meat from the bones, and cut it into small pieces of even size. In the meantime allow a few slices of onion to soak in a cup of mild vinegar to give the vinegar a slight onion flavor. Remove a cup of chicken fat from the cold broth and mix with this vinegar. Pour this mixture over the chicken, adding more salt and vinegar if needed to season it well. A few drops of tabasco improve it. Let this stand, or marinate, for several hours, or overnight. Cut the celery stalks and some of the tender leaves into small pieces and let stand in a cold place until crisp. Mix enough thick, well seasoned mayonnaise dressing with the chicken to coat the pieces well. Shortly before the salad is to be served, add the celery and more mayonnaise if needed. Stir the mixture lightly so as not to break up the chicken. Add still more salt if needed. Pile the salad lightly on crisp lettuce and serve at once.

If desired, add 1/4 cup of capers when the celery and chicken are combined. Hard-cooked eggs may be used as a garnish or cut in pieces and mixed with the chicken to make it go further.