Take the pieces of beef from the soup pot and cut to medium sized portions. Mince an onion, crush a half head of of garlic with the side of your knife, and mince that; put them on in a frying pan with a spoonful of the clear fat from the soup and stir over the fire until cooked and beginning to brown; then add a small can of tomatoes, rubbed through a colander; season with salt and pepper, then put in the pieces of beef and keep simmering, set upon a brick until served. If not likely to be a thick sauce by boiling down there should be a little thickening of roux or raw flour added to the tomatoes. Cut a leaf shaped crouton of thin bread for each dish and fry them brown to be placed at the end for ornament and for use.