The steaks must be a little thicker than for broiling; let them all be the same thickness, or some will be done too little, and others too much. Put an ounce of butter into a stew-pan, with two onions; when the butter is melted, lay in the rump steaks, let them stand over a slow fire for five minutes, then turn them, and let the other side of them fry five minutes longer. Have ready boiled a pint of button onions; they will take from half an hour to an hour; put the liquor they were boiled in to the steaks; if there is not enough of it to cover them, add broth or boiling water to make up enough for that purpose, with a dozen corns of black pepper, and a little salt, and let them simmer very gently for about an hour and a half, and then strain off as much of the liquor (about a pint and a half,) as you think will make the sauce. Put two ounces of butter in a stew-pan; when it is melted, stir in as much flour as will make it into a stiff paste; some add thereto a table-spoonful of claret or port wine, the same of mushroom catsup, half a tea-spoonful of salt, and a quarter of a tea-spoonful of ground black pepper; add the liquor by degrees, let it boil up for fifteen minutes, skim it, and strain it; serve up the steaks with the onions round the dish, and pour the gravy over it.