Prepare the steak as above directed. While it is broiling put three
or four chopped onions in a frying-pan with a little beef-dripping or
butter. Stir and shake them briskly until they are done, and begin to
brown. Dish your steak and lay the onions thickly on top. Cover and
let all stand five or six minutes, that the hot onions may impart the
required flavor to the hot meat. In helping your guests, inquire if
they will take onions with the slices of steak put upon their plates. I
need hardly remind the sensible cook how necessary it is to withdraw
the gridiron from the fire for an instant, should the fat drip upon
the coals below, and smoke or blaze. Yet those who have eaten steaks
flavored with creosote may thank me for the suggestion.