Cook a chicken or fowl until tender in boiling water enough to cover, with a tablespoonful of salt, six peppercorns, one clove, a small bay leaf, one onion, several stalks of celery, or two or three of the roots. Remove from liquid and when cold cut the meat in half-inch pieces. (Save the liquid and bones and add to your soup stock. Cut the celery in half-inch pieces using half as much celery as meat. One-half cup of walnuts or olives cut in small pieces and added to two cups of the chicken and one of celery is an improvement.

Marinate the chicken and celery one hour before serving, drain off any marinate that is left in the dish, mix the nuts or olives or both, with the celery and chicken. Arrange in a salad dish, first mixing a part of the mayonnaise dressing with the salad. Cover the top with mayonnaise, garnish with celery leaves, olives, lettuce or hard-boiled eggs sliced. In the summer, when celery is out of season, cucumber cut in cubes can be used in place of it. Garnish with lettuce or watercress.