Prepare a nice chicken (one not too young) by boiling it until tender. Then set it away in its own broth to cool. (It is a good plan to boil the chicken the day before it is intended for use.) Meanwhile make a mayonnaise dressing. When the chicken has become cold, take it from the broth, and cut it as nearly as possible into half-inch cubes, rejecting all skin, tendons, cords, and bones. Season it with salt and pepper. Tear into small pieces with the fingers some tender, well-cleaned lettuce, and then mix equal quantities of chicken and lettuce with a part of the dressing; arrange it in a shallow salad-bowl, and spread the remainder of the mayonnaise over the top. The yolk of egg hard-boiled and pressed through a wire strainer with the back of a spoon, so that it falls in little crinkled pieces all over the top, makes a pretty garnish. Celery tops, the tiny inside leaves of lettuce, and parsley may be used singly or together for a border.

Chicken salad is usually made with celery instead of lettuce, but the latter is better for an invalid, although tender, delicate celery may be used. Serve a very small quantity, for chicken salad is a concentrated food, and should not be eaten in large amounts by either the convalescent or the well. The chicken, lettuce, and dressing may all be prepared beforehand, but on no account should they be mixed together until just before serving.