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Chops, Stewed with Onion

Take half a dozen nice loin chops, trim them neatly, remove nearly all the fat, and broil them for two minutes on each side, then place them in clean blotting paper. Cut two large Spanish onions into slices, and put them into a stewpan with half a tea-spoonful of salt, and four ounces of fresh butter. Place the chops upon them, and cover the saucepan closely, and stew all gently till the onions are reduced to pulp. Before dishing, pour a tea-spoonful of chilli vinegar upon the dish. Steak may be cooked in this way as well as chops. Time to broil the chops, four minutes; to stew them with the onions, until the latter are reduced to pulp, about half an hour. Probable cost, 1s. 1d. per pound. Allow one chop for each person.