Liver a la Bourgogne.
Season a porter-house steak with salt and pepper and rub with butter.
Place on a hot gridiron and let broil on a quick fire on both sides.
Make this sauce: Chop 1 onion and brown in 1 tablespoonful of butter;
add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and
thicken the sauce with a little flour and some chopped parsley. Let
boil up and serve at once with the steak.