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Rump Steak, Stewed, with Onions

Take a pound of tender rump steak, and dredge pepper and a little salt over it. Butter very thickly a saucepan which has a tightly-fitting lid; or, if preferred, rub it over with good beef dripping. Lay the steak in it, add two large Spanish onions thinly sliced, and an ounce of butter or dripping. Cover the saucepan closely, and put it by the side of the fire to steam as gently as possible for two hours and a half. Take up the steak, lay it upon a dish, put the onions upon it, and serve immediately. It will be found that sufficient moisture has exuded from the onions to make gravy, although no liquor was put into the pan. If tomatoes are used instead of onions, the dripping will not be needed. Time, two hours and a half.