Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Beefsteak with Onions.

Take five or six onions; cut fine, and put them in a frying-pan, with a small cup of hot water, and two ounces best butter, pepper and salt; dredge in a little flour, and let it stew until the onions are quite soft. Next broil the steak carefully. Lay on a hot dish, and lay the onions around, and not on top, of the steak, as that will create a steam, which will wilt and toughen it. To be eaten quite hot.