Collops-in-the-Pan

• rump beef (sliced)
• butter
• onions
• salt
• pepper
• oyster-pickle

Cut the meat rather thinner than for broiling; make the butter hot and place the collops in the pan, with about the proportion of a couple of middle-sized onions sliced to each half-pound. If the butter be salt, pepper is used, but no additional salt. Cover the pan with a close lid or plate reversed. When done, the collops may be drawn aside, and a little oyster-pickle or walnut catsup and boil