Swiss Steak

From 1911:

Flour round steak on both sides, then put into skillet and cover half of steak with sliced onions.
Turn the other half of steak over onions and over the whole pour a can of tomatoes, add salt, pepper, a blade of mace and two whole cloves. Cook in a slow oven for about an hour and a half.
It will be tender and delicious, with a rich red gravy of its own, which should be poured over it when served.