“Country Captain” Curry

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

a cooked fowl ↝ Guinea hen, meat only, raw [Poultry Products]
a teaspoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
water ↝ Water, tap [Tap water]
2 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 onions sliced fine ↝ Onions, raw [Vegetables and Vegetable Products]
a cold fowl
about 1 tablespoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
2 large onions ↝ Onions, raw [Vegetables and Vegetable Products]
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
the fowl ↝ Guinea hen, meat only, raw [Poultry Products]

Instructions (11)

Joint a cooked fowl.
Mix a teaspoonful of curry powder well with a little salt and water.
Pour the curry mixture over the fowl and mix it thoroughly.
Put 2 ozs. of butter into a stewpan, with 2 onions sliced fine.
Put the onions aside when they have browned.
Throw the fowl into the oniony butter.
Cover the stewpan, and stir the contents now and then.
When the meat looks nice and brown and the butter has quite soaked up, serve with the fried onions added over the meat.

Another version

Joint a cold fowl, and rub well into the pieces about 1 tablespoonful of curry powder.
Slice 2 large onions into a frying pan with some butter and a little salt, also the fowl.
When the onions are nicely browned the dish is ready.

Original Text

“Country Captain” Curry.
Joint a cooked fowl. Mix a teaspoonful of curry powder well
with a little salt and water; pour it over the fowl, and mix it
thoroughly.
Put 2 ozs. of butter into a stewpan, with 2 onions sliced fine.
Put the onions aside when they have browned, then throw
the fowl into the oniony butter, cover the stewpan, and stir the
contents now and then, and when the meat looks nice and brown
and the butter has quite soaked up, serve with the fried onions
added over the meat.
Another version says: “Joint a cold fowl, and rub well into the
pieces about 1 tablespoonful of curry powder. Slice 2 large onions
into a frying pan with some butter and a little salt, also the fowl.
When the onions are nicely browned the dish is ready.”
It may be served with rice.

Notes

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