Bombay Spinach.

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.