Fowl, Country Captain

Ingredients

• a fowl
• an onion
• fine salt
• curry powder
• fried butter
• a pint of broth

Method

1. 1

   Cut the fowl into pieces.

2. 2

   Fry chopped onion in butter until brown.

3. 3

   Season fowl with salt and curry powder, then brown in fried butter.

4. 4

   Place in a saucepan with broth and stew until reduced by half.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 120. The excerpt below is the record exactly as published.

Fowl, Conntry Captain. Cut a fowl in pieces ; shred an onion small and fry it brown in butter ; sprinlde the fowl with fine salt and curry- powder, and ivj it brown Avith fried butter ; then put it into a saucepan with a pint of broth

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