Country Captain
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Can also use mutton, lamb, or veal.
Presented as published in 1904. 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 The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 36. The excerpt below is the record exactly as published.
Country Captain. — Trim neatly any remains of cold, cooked poultry or game, dip each little joint in flour, and then fry them till delicately browned in 2oz. of butter, with salt, black, and cayenne or coral- line pepper, and a spoonful of curry powder. When browned add the sieved pulp of two or three tomatoes, haK a pint of tomato sauce, and a very little finely minced parsley
Cook this with the app: pantry check, scaling, and the assistant.