Remove the pellicles and sinews, cut the meat across the fibers into ½ inch (1-1.5 cm) pieces, chop, salt, pepper and moisten in liaison (an egg mixed with some water or milk), crumb.
Fry the rump steak at both sides over 340oF (170oC) until crusty, then remove it in the oven and bring to readiness. Check with a fork if the flesh is easy to pierce and juice is clear.
Serve the rump steak on a plate, dressing with melted butter. Garnish with crumbly kasha, boiled legumes, fried egg-plants or chips. Serve fresh or canned vegetables as well.
