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! 🙂
XoxoX
Chef Murph
