• 1 small cooked boiling fowl or remains of a cooked chicken or turkey
• 1 celery heart (if in season)
• 1 large lettuce
• 1 dessertsp. caper vinegar
• salt and pepper
• ¼ pt. mayonnaise sauce
• 2 hard–boiled eggs
• olives or gherkins
• 1 tablesp. capers

Cut the chicken into neat, small pieces. Shred the celery and the outer leaves of lettuce. Mix lightly with the vinegar and a little salt and pepper. Pile in a salad bowl and coat with the mayonnaise sauce. Garnish with lettuce leaves, slices of hard–boiled egg, stoned olives or strips of gherkins and capers.