Beef-steak and Onions.
Prepare the steak as above directed. While it is broiling put three or four chopped onions in a frying-pan with a little beef-dripping or butter. Stir and shake them briskly until they are done, and begin to brown. Dish your steak and lay the onions thickly on top. Cover and let all stand five or six minutes, that the hot onions may impart the required flavor to the hot meat. In helping your guests, inquire if they will take onions with the slices of steak put upon their plates. I need hardly remind the sensible cook how necessary it is to withdraw the gridiron from the fire for an instant, should the fat drip upon the coals below, and smoke or blaze. Yet those who have eaten steaks flavored with creosote may thank me for the suggestion.