The contents of leg of beef bones, especially the bone of the buttock, which runs between the thick flank, top side and silver side, the buttock generally being termed the round. The top side of the buttock makes very fine steaks indeed, and in England fetches 25c per pound; the silver side of the buttock being used for boiling either fresh or salt, and fetches 16c per pound. The marrow bone should be sawn in three pieces, the marrow taken out, blanched in boiling milk and water for a minute, cooled, then cut in slices to lay on a steak, over which may be poured fines-herbes sauce, or it may be cut in pieces and mixed with chopped mushrooms, onion and parsley, and filled into paper cases that have been buttered and lined with breadcrumbs, then baked and served; or into fancy paste croustades; or it may be cut into small dice, seasoned, mixed with cream and beaten eggs, filled into patty pans lined with puff paste and baked; or again simmered in white Italian sauce and used as a bcuchee or small patty filling; again cut into long pieces, dipped in a frying batter, fried and served with a tomato puree; made into quenelles by adding an equal quantity of bread crumbs, a little flour, salt, pepper and egg yolks, pound, rub through a sieve, form with spoons, then poach.