Boil a chicken that weighs not more than a pound and a half. When very
tender, take it up, cut it in small strips, and make the following
sauce, and turn over it--boil four eggs three minutes--then take them
out of the shells, mash and mix them with a couple of table spoonsful of
olive oil, or melted butter, two thirds of a tumbler of vinegar, a tea
spoonful of mixed mustard, a tea spoonful of salt, a little pepper, and
essence of celery, if you have it--if not, it can be dispensed with.