The Cruiser's Manual

The Cruiser's Manual

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With a thin-bladed knife sever the muscle which holds the meat to the shell. Trim the meat after removing, cutting off the hard latch. Then split the meat lengthwise and trim off all but the white meat. Cube the white meat, capsize it into the stockanbsp;...

Title:The Cruiser's Manual
Author:Carl Daniel Lane
Publisher: - 1949


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