• fillet of beef or rump steak
  • bacon
  • olive oil
  • salt
  • nutmeg
  • anchovies
  • herbs
  • stock
  • garlic

Put a piece of very tender rump steak or fillet of beef into a stewpan with two slices of fat bacon and three teaspoonsful of the finest olive oil;

season with salt and a tiny pinch of nutmeg;

let it cook uncovered, and turn the meat over occasionally.

When it is nicely browned add an anchovy minced and mixed with chopped herbs, and a small clove of garlic with one cut across it. Then cover the whole with good stock, put the cover on the stewpan, and when it is
all sufficiently cooked, skim the grease off the sauce, pass it through a sieve, and pour it over the beef.

Leave the garlic in for five minutes only.