Fillet of beef or rump steak
Place a piece of very tender rump steak or fillet of beef into a stew pan with two slices of fat bacon and three teaspoons 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 hopped herbs, and a small clove of garlic with one cut across it.
Next, cover the whole with good stock, put the cover on the stew pan, 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.