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Rump Steaks, Gravy For

Pour the fat out of the pan, dredge the pan with flour, let it brown a little, and then put into it one ounce of butter; rub and mix the butter and flour well together in the pan, and when it is a little brown reduce it to the thickness of cream, by mixing gradually with it a little boiling water, a table-spoonful of ketchup, and half a tea-spoonful of pepper, and salt to taste; keep stirring the sauce well till it boils for a minute or two, and then pour it over the steaks through a sieve. The steaks may be garnished with a few sprigs of parsley, or with scraped horse-radish: they are mostly served up without any other sauce than the above, but some families eat them with oyster or mushroom sauce.