Bombay Spinach.

Boil the spinach in salted water until tender; drain and chop fine. Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped spinach, a pinch of pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter with stewed prawns and garnish with croutons.

Bombay Broiled Kidney

by Chef Murph Bombay Broiled Kidney Clean sheep’s kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper, and grated lemon peel. Then dip in beaten egg and fine bread-crumbs and broil on a hot greased gridiron. Serve on buttered toast, spread with curry paste. Enjoy! Show some love and cook for someone! 🙂…