Originally Published:
Jubilee Cook Book, 1887
Original Images:

To four well beaten eggs add a tablespoonful each of made mustard, sugar and butter. Place two thirds of a cup of vinegar on the stove, and when it begins to simmer, add the above mixture. Stir (but do not let boil) until it is a thick custard. After it is cold, pour over your chicken and celery, which has been cut fine, and peppered and salted to the taste.