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2413 Pieces de Boeuf
Appears in
Published 1903
This name is in effect a menu term for a piece of beef cut, correctly speaking, from the aitchbone or topside of the carcass. These are the best joints for boiling and particularly for braising.
If boiled or braised whole, the joint should be no more than 3–4 kg (6¾–9 lb) in weight; if required smaller than this it should be cut along its length rather than across its thickness.
If boiled, the joint should be served accompanied with the vegetables used in its cooking or with a purée of green or dried vegetables, or one of the farinaceous products such as noodles.
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