COUNTRY CAPTAIN

The country captain is usually made of chicken, and occasionally of kid and veal. Cold meats and curries are also sometimes converted into this dish, the condiments for which are as follow:—Two chittacks or four ounces of ghee, half a teaspoonful of ground chilies, one teaspoonful of salt, a quarter of a teaspoonful of ground turmeric, and twenty onions, cut up lengthways into fine slices.

41.—Chicken Country Captain

Cut up in the usual way an ordinary curry chicken. Warm the ghee and fry the sliced onions, which when brown set aside; fry the ground turmeric and chilies, then throw in the chicken and salt, and continue to fry, stirring the whole, until the chicken is tender. Serve it up, strewing over it the fried onions.

42.—Kid Country Captain

Before cutting up the kid, a fore-quarter, let it be partially broiled or roasted, and then make it into country captain in accordance with the above directions; or, instead of partially roasting the kid, add half a cup of water to assist the meat to dissolve.

43.—Veal Country Captain

Partially broil or roast a shoulder of veal before cutting it up; or make the country captain as directed in recipe No. 42, by adding half a cup of water instead of partially broiling the meat.

44.—Jhal Frezee

Cut up into small squares, of less than an inch, either cold mutton, beef, or veal, rejecting the bones; add a large quantity of sliced onions, some chilies cut up, and a teaspoonful of salt. Warm a chittack, or two ounces of ghee, and throw it into the meat, onions, chilies, and salt, and allow to simmer, or fry, stirring the whole while, until the onions are quite tender.