Country Captain (Indian Recipe)

Ingredients

• Cut fowl or rabbit in small pieces
• Shred onion small
• fry in butter
• Sprinkle fowl with flour
• salt
• curry powder
• add pint of stock

Method

1. 1

   Cut fowl or rabbit in small pieces.

2. 2

   Shred onion small, and fry in butter.

3. 3

   Sprinkle fowl with flour, salt, and curry powder, and fry brown.

4. 4

   Then add stock.

5. 5

   Stew slowly to half quantity, and serve with rice.

6. 6

   Slice large Spanish onions very fine, and blanch, and slice 30 almonds.

7. 7

   Fry both to a pretty light brown, and until quite dry.

8. 8

   Sprinkle these over the above stewed chicken or rabbit.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 44. The excerpt below is the record exactly as published.

Country Captain (Indian Recipe). ' Cut fowl or rabl)it in small pieces. Shred onion small, and fry in butter. Sprinkle fowl with Hour, sail, and curry powder, and fiy brown. Then add pint of stoclc. Slew slo-wly to half quantity, and serve with rice. Slice largo Spanisli onions veiy fine, and blanch , and slice 30 almonds. Pry both to a pretty light brown, and until quite dry. Spriirkle these over the above stewed chicken or rabbit. Ducklingfs and Green Peas. lloast a couple of ducklings in an oven, for an hour, then put a tablespoouful of buttei- in a largo stewpan and brown it slowly, dredging in Hour and stirring with a wooden spoon until it browns; ]uit a breakfastcupful of water in, and a little salt

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