country captainn.
/ˌkʌntrɪ ˈkapt(ᵻ)n/, U.S. /ˈˌkəntri ˈkæpt(ə)n/ rare.† 1. A captain stationed in the country. Obsolete.
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society > armed hostility > warrior > soldier > leader or commander > officer by rank > [noun] > captain > types of
under-captain1442
country captain1523
captain-lieutenant1643
subedar1747
yuzbashi1876
1523 Ld. Berners tr. J. Froissart Cronycles I. f. xxxii/1 So the scottis taryed ther all that day, and made a knyght of the contrey captayn ther called Symon de Uessey.
1649 W. Cavendish (title) The country captaine.
2.
a. Anglo-Indian. A captain of an Indian (as opposed to European) ship. Cf. country n. and adj. Compounds 1b. Now historical.
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society > travel > travel by water > one who travels by water or sea > sailor > [noun] > captain or master > of specific type of vessel
shouterc1325
patron?a1425
trowman1429
balinger-master1463
Master of the Barge1480
wafter1482
bargemaster1648
trierarch1656
hoyman1666
collier-master1723
country captain1769
slave-captain1808
grocery-captain1816
hide-drogher1841
pentecontarch1851
collier-man1881
1769 Ld. Teignmouth in Life (1843) I. 15 I supped last night at a Country Captain's; where I saw for the first time a specimen of the Indian taste.
1973 Jrnl. Southeast Asian Stud. 4 214 When Francis Light, an obscure country captain, arrived at Calcutta with the Sultan of Kedah's offer of Penang, he also brought news of French involvement in the domestic affairs of Siam and Cochin China.
b. A type of curry made with chicken. Chiefly U.S. in later use.Said to have been often served on board Indian ships: see quot. 1882.
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the world > food and drink > food > dishes and prepared food > food by way of preparation > [noun] > highly seasoned dish > specific
country captain1827
Madras curry1840
masala1943
Madras1959
mirch masala1967
Ruby Murray1983
ruby1984
1827 Domest. Econ. & Cookery for Rich & Poor 141 Country captain. Cut a fowl in pieces, and shred a large onion very small, and fry it brown in butter. Sprinkle the fowl with fine salt, and dust it over with fine curry-powder, and fry it brown.
1882 ‘Fan Kwae’ at Canton 33 Some of my readers may recall a dish which was often placed before us, when dining on board these vessels at Whampoa, viz., ‘Country Captain.’
1938 Sunday Mail (Brisbane) 17 Apr. 23/4 Country captain. Cut a fowl into neat joints. Dip each piece in a mixture of flour, curry powder, and a little salt. Fry quickly till a nice brown, then [etc.].
1953 High Point (N. Carolina) Enterprise 13 Oct. 7 a/2 Tonight I'm serving country captain, an old Army recipe made with chicken and rice and topped with almonds. It makes a very pretty dish.
2003 J. Villas Crazy for Casseroles p. ix Over the decades, casseroles such as crabmeat Dewey, shrimp de Jonghe, chicken spaghetti, hog pot, country captain, and Sally Lunn have evolved into regional classics.
This entry has been updated (OED Third Edition, June 2014; most recently modified version published online March 2022).
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n.1523