BEAT five or ſix rump ſteaks very well with a paſte pin, and ſeaſon them well with pepper and ſalt, lay a good puff paſte round the diſh, and put a little water in the bottom, then lay the ſteaks in, with a lump of butter upon every ſteak, and put on the lid; cut a little paſte in what form you pleaſe, and lay it on.