This section of the book is from the "Household Companion: The Model CookBook" book
Season the steak with salt and pepper, dredge with flour, and brown in hot fat. When done on one side, turn and put in the sliced onions, cover, and when the onions are done cover with water. Cook slowly four or five minutes. Or fry the onions separately, and, when done, dish the steak and lay them thickly over the top.
Take a round steak, pound, pepper and salt. Take bread crumbs and make a dressing of them and spread over the top of the steak. Roll and tie it with a string. Put in pan and roast forty minutes.
Chop finely one pound of lean, raw beef, season with salt and pepper, add a few drops of onion juice, one egg, mix all together and make into small balls or cakes. Broil over hot coals, or cook in a small quantity of smoking hot fat. The steaks are much better if allowed to stand several hours before cooking, so that the flavors may blend before the cakes are made up. They may be served with tomato sauce.