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Lamb Steaks, Luxembourgeoise

Cut three steaks, three-quarters of a pound each, from a tender leg of lamb, make a few light incisions around the skin of each and neatly flatten them. Season with a light teaspoon salt and keep on a plate until required. Cut four peeled Bermuda onions in halves crosswise, place on a baking dish, cut side upward, season with a light teaspoon salt and half teaspoon white pepper. Place in a bowl an ounce butter, two tablespoons bred crumbs, a half teaspoon chopped parsley, half teaspoon chopped chives, the juice of a half lemon and half teaspoon French mustard, mix the whole well together, then evenly spread over the onions. Set in the oven for twenty minutes, heat a tablespoon butter in a frying pan, arrange the steaks in and cook for eight minutes on one side only, then lay the steaks on top of the onions, the cooked side downward. Pour one-half gill cold water in the steak pan, boil on the range for two minutes, then pour the gravy over the steaks. Set in the oven for ten minutes, remove and serve in the same dish.