From:
The Thorough Good Cook
Entrees: 5. Fowl, Country Captain
Cut a
fowl in pieces; shred an
onion small and fry it
brown in
butter; sprinkle the fowl with fine
salt and
curry powder, and fry it brown with fried butter; then put it into a
saucepan with a pint of
broth;
stew slowly down to a
half, and serve with
rice.