Cold Fowl or Country Captain Curry
From Anglo-Indian cookery at home, 1895
Be careful to prevent the meat from burning while frying.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 8. The excerpt below is the record exactly as published.
old Fowl, or “ Country Captain ” Curry.— Fry an onion till quite crisp in a tablespoonful of “ ghee,” butter, lard, or dripping. Remove the onion and place by the fire. Joint your cold fowl, it well with curry powder, then fry in the same grease you used for the onion ; continue this, stirring briskly, till the grease disa])pears. Now place the meat in a dish and scatter on your crisped onions and a little salt
Cook this with the app: pantry check, scaling, and the assistant.