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1. Cut 5 or 6 pound of rump steak into rather long pieces, ½ or ¾ inch thick, and tie them together, one over the other, with a piece of string to make 1 block of meat.
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2. With the point of a knife, make about 15 holes here and there and stick in each a peeled clove of garlic.
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3. Place the meat in a stew pan with about ¾ pound of fresh butter, set it on a moderate charcoal fire with the cover over for about 3 hours, turning the meat every ½ hour.
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4. Then add 2 or 3 pound of sliced potatoes partly fried in butter, and the juice of 2 or 3 pound of ripe tomatoes with a little water and sufficient salt and pepper.
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5. Put the cover over the pan and let it simmer until the meat and potatoes are well done, then cut the string off the meat, dish up tastefully, and serve.
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