In article m,
H. W. Hans Kuntze wrote:
Louis Cohen wrote:


The meat vs bones distinction seems useful and plausible at least among=

professionals. But, is there a second authoritative source for it, oth=
er
then our Chef Hans?

Of course Louis.

Chef Auguste good enough? Escoffier that is.


Good enough for me.
Dictionaries are useless for technical
terms.


Joe