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.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)