Peel and slice two large onions, put them into a quart stew-pan, with two table-spoonfuls of water; cover the pan close, and set on a slow fire till the water has boiled away, and the onions have got a little browned; then add half a pint of good broth, and boil the onions till they are tender; strain the broth from them, and chop them very fine, and season it with mushroom catsup, pepper, and salt; put the onion into it, and let it boil gently for five minutes, pour it into the dish, and lay over it a broiled rump steak. If instead of broth you use good beef gravy, it will be superlative,