The Meat and Vegetables

Remove the beef and vegetables carefully from the stock-pot and drain. Cut the strings from the meat and remove any small bones separated in cooking. Cut the meat to facilitate serving and place it in the centre of a large hot serving dish. Surround with cooked vegetables, grouping them by colour. If you have added cabbage, place it in a sort of bouquet at one side of the dish. Potatoes can be served with the other vegetables or apart.

You can serve the bœuf bouilli alone ‘au gros sel’, or you can accompany it by one or two kinds of mustard and small bowls of pickled gherkins, cocktail onions and small carrots, pimentos and green tomatoes in vinegar. I personally like to serve it with a sauce of whipped cream and grated horseradish or, as in Italy, with salsa verde, a piquant green sauce.