Country Captain—East Indian

Ingredients

• a Belgian hare or a fowl
• a large onion
• three cups of stock
• half a cup of blanched, sliced almonds
• curry powder and salt
• three sliced onions

Method

1. 1

   Cut a Belgian hare or a fowl in small portions.

2. 2

   Chop fine a large onion and fry until transparent in a large spoon of olive oil.

3. 3

   Dredge the meat with flour, curry powder and salt, mixed, and fry brown in the oil.

4. 4

   Cover with three cups of stock, add the onions and simmer slowly until the meat is tender.

5. 5

   Remove to a hot platter, strew thickly with three sliced onions and half a cup of blanched, sliced almonds, which have been fried together in butter and drained.

6. 6

   Surround with rice.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 57. The excerpt below is the record exactly as published.

OUNTRY CAPTAIN— EAST INDIAN Cut a Belgian hare or a fowl in small portions. Chop fine a large onion and fry until transparent in a large spoon of olive oil. Dredge the meat with flour, curry powder and salt, mixed, and fry brown in the oil. Cover with three cups of stock, add the onions and simmer slowly until the meat is tender. Remove to a hot platter, strew thickly with three sliced onions and half a cup of blanched, sliced al- mon

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