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Broiled Veal Steak

Grease a gridiron well, put a steak of veal on it and broil over a clear fire, turning now and then. Chop fine four or five small fresh onions, put them in a saucepan with a little tomato catsup, a small quantity of thyme and one ounce of butter; fry them for a few minutes, then pour in one teacupful of broth and boil slowly for twenty minutes. When cooked and nicely browned put the veal stock on a hot dish with a lump of butter on it. Stir one tablespoonful of flour into the gravy, color it with a little browning, pour in a few drops of wine and stir over the fire until boiling fast. Pour the gravy over the veal, and serve with a dish of spinach or sorrel.