SC - question: linguistics and food

[LrdRas@aol.com]

In a message dated 4/27/00 11:11:25 AM Eastern Daylight Time, 
caitlin_ennis at hotmail.com writes:

<< According to the recipe, you should be able to slice 
 through the bird when it is done and find no (jellied/dissolved) bones.  >>

Have you tried rather young birds (e.g., squab) that do not have as dense a 
bone structure? Have you literally cooked the birds to falling apart 
doneness? Either of these should produce softer bones.

Ras