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.

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