Country Captain

After his retirement to the country near Liverpool in the early nineteenth century, a certain captain, who had made many voyages under sail to India and China, would sometimes make a superb chicken dish with his own hands for visiting friends. His name has not come down to us, but his recipe has.

The dish is worth the 10 minutes’ stirring, as the flavour and consistency are unique. A chicken gravy can be served separately if it is considered too dry.

Serve with plain boiled