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Beefsteak and Onions

Heat a frying-pan until quite hot, and place the steak in it, adding no fat at all. (Or, broil it over a clear fire.) Cook until the meat is either rare or well done, as may be preferred. If the finer cuts are used, care must be taken that the meat is not cooked too long, but the round will need to be fairly well cooked to make it juicy and tender. Remove the steak to the serving dish. Slice the onions thin and turn them into the pan in which the steak is cooked. (Or, if the steak is broiled, put them in a pan of some kind using beef drippings and cooking until nicely browned.) Cover the pan, and cook the onions slowly in the juices from the steak until they are tender; then lift them out and place them on top of the steak. Add a litle water to the juices in the pan, and thicken the gravy with a little flour or cornstarch wet in a little water. Season with salt and pepper, cook a fine brown, and pour over the onions and steak.