Country Captain

Ingredients

• Remains of cold fowl
• 10 Jordan almonds
• 3 onions
• 0.5 lb. sultanas
• 0.5 lb. butter
• Curry powder
• Salt and cayenne

Method

1. 1

   Slice the onions, dredge a little flour over them and fry in boiling fat until nice and crisp; cut up the fowl into neat pieces, make a paste with the butter and two tablespoonfuls of curry powder, smother each piece of fowl with the paste; put a layer of the fowl in a pie-dish, then a layer of onion, a few raisins and four of the almonds chopped up very fine, then put in the remainder of the fowl, onions, raisins, almonds; bake in a smart oven for one hour.

2. 2

   This is a rich dish and a favourite one.

3. 3

   Season with a little cayenne and salt.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 50. The excerpt below is the record exactly as published.

COUNTEY CAPTAIN. (Indian dish made with cold fowl), Eemains of cold fowl 10 Jordan almonds 3 onions \ lb. sultanas \ lb. butter Curry powder Salt and cayenne

Cook this with the app: pantry check, scaling, and the assistant.