boiling-piece

Updated: May 13, 2025

Buttock or round, used for steaks, pot roasts, beef á la mode; also a prime boiling-piece. No. 5. Mouse-round, used for boiling and stewing. No. 6. Shin or leg, used for soups, hashes, etc. No. 7. Thick flank, cut with under fat, is a prime boiling-piece, good for stews and corned beef, pressed beef. No. 8. Veiny piece, used for corned beef, dried beef. No. 9.

F. L. (Fanny Lemira) Gillette - The Whitehouse Cookbook (1887) : Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. : The Whole Comprising a Comprehensive Cyclopedia of Information for the Home

These are all the pieces of the fore-quarter; and it will be seen that they consist chiefly of boiling-pieces, and some of them none of the finest the roasting-piece being confined to the six ribs of the spare rib, and the finest boiling-piece, corned, only to be found in the nineholes.

Robert Jennings - Cattle and Their Diseases: Embracing Their History and Breeds, Crossing and Breeding,: And Feeding and Management; With the Diseases to which: They are Subject, And The Remedies Best Adapted to their: Cure