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Rump Steak, Broiled, with Onion Gravy

Put two Spanish onions, sliced, into a sauce-pan with half a table-spoonful of stock or water. Let them stew gently until the liquor has boiled away and they are a little coloured, then pour over them half a pint of stock and a seasoning of pepper and salt, and simmer till tender. Lift them out of the gravy, mince finely, then return them to the gravy. Add a table-spoonful of mushroom ketchup, and boil the gravy for five minutes. Pour the gravy on a hot dish, lay a broiled steak upon it (see BEEF STEAK, RUMP), and serve hot. Time to make the gravy, about half an hour.