Wedding Salad

Ingredients

• 3 young tender turkeys, unstuffed and roasted
• 10 hearts of crisp celery
• 2 heads of tender white cabbage
• 30 fresh eggs
• 1.5 pound best butter
• salt
• pepper
• dry mustard
• celery seed
• walnut catsup
• 1 teaspoon sugar
• warm vinegar
• white lettuce leaves

Instructions

1. Roast three young tender turkeys unstuffed, or six full-grown chickens. While the birds are still hot, take the white meat only and cut it fine with shears, cutting across the grain. Let cool.
2. Mix the cooled white meat with ten hearts of crisp celery cut in bits and two heads of tender white cabbage, finely chopped (rejecting the hard stalks; use three heads if very small). Set this mixture in a cool place.
3. For the dressing, boil thirty fresh eggs for twenty minutes. Throw them into cold water, shell them, and take out the yolks, saving the whites for garnishing. While the yolks are still hot, mash them very smooth with a pound and a half of best butter. Season well with salt, pepper, a little dry mustard, and celery seed. Add a dash of walnut catsup if at hand, but not enough to discolor. Stir in a teaspoonful of sugar to blend the flavors. Add warm vinegar a little at a time until the dressing is as thick as cream. Chill the dressing.
4. Pour the chilled dressing over the salad and mix well through. Heap the mixture in a big glass bowl lined with partly white lettuce leaves. Make a wreath of lettuce leaves around the top. When serving, lay a larger lettuce leaf on each plate and fill it with the yellow-white salad.