The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Carving tips Continued from Page A horizontal nil deep the breast helps release Remove by press down on wing tip and ihn using thi boning knife sever the posed join I by ling toward backbone Wings can be saved for stock pot or soup or divided for serving slice the dark meat by first culling the joint which connects he drumstick and thigh Holding drumstick a napkin tilt slightly and slice down toward he plate ill around the leg Use the meal fork to hold the thigh firmly on I he plate and slice meal parallel to the bone If you ate a slow carver master carver mends placing the sliced meat a warming tray and cover with a warm towel This full keep the meat warm and moist imlil you re ready to Chef Hans suggests cooking the roist mmuiLS per pound jt until a reaches HO Like the cooked roast shiuld stand five 10 IS mm first remove rib bones Stand the roist with he ribs pointing up and carve between bones and meat rib bones in a strip ph Nnw plate the roast on the side from wl ich ribs have been removed and si tee photo Rem the the wrist guide blade but knife do If you full these tech siys Chef Hans your lid ij meal will be pleasure a chore F on tide from which rib have hern Dili lice gently Say hrf Ilir the blade I ml the kiilfr doe thr work Lighting Unlimited offers a unique selection of abstract lighting pieces We recommend use of light bulbs