Beef bourguignonne. Topside of beef cubed and then cooked in red wine with belly pork, small onions and mushrooms.

Beef à la mode. Aiguillette of beef larded and marinated in Cognac, good red wine and spices, and then braised in the marinade with carrots, onions, garlic and herbs, served hot, or cold in aspic, or as a clear soup.

Meat soup

Smoked beef served in thin slices or sometimes included in bollito misto in Trentino-Alto Adige.

Beef olives. Thin slices of veal wrapped around a stuffing and braised.

Bouillon. Broth. Beef tea.

Spare ribs

A variety of grape better known as Muller Thurgau, used for making white wines, developed by Hermann Müller of Thurgau in Switzerland in the late 1880s and used in England as well as Germany and Northern Italy.