In the mid-18th century, entrées were increasingly divided into new categories based on the content and preparation of the dish. "Hors d'œuvres", which, in the late 17th century, were served at several points during the meal, were considered a type of entrée in the 18th century, but by the 19th century, they had become a distinct stage of the meal. Large, whole joints of meat (usually beef or veal) and very large fowl (turkey and geese) were categorized as "grandes" or "grosses entrées". When roasted, these same joints and fowl were called "spit-roasted entrées" ("entrées de broche"); they were always served with a sauce to distinguish them from true roasts. When boiled, a joint of beef was called the "le bouilli"; this was generally the first of the entrées consumed in the meal, after the potages and hors d’œuvres. In the late 18th century, the practice arose of removing the empty soup tureens and replacing them with additional "grosses entrées" or "entrées de broche"; these replacement dishes were commonly called "relevés"; they were last of the entrées consumed at the meal, though they often appear on menus right after the potages. Taken together, all these bulky dishes were called "substantial entrées" ("fortes entrées").