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To carve a standing rib roast, place meat on a cutting board with large side down and rib bones to one side. Make about a 1- to 2-in. cut along the curve of the bone to separate meat from bone.
Slice meat horizontally into 1/4-in. to 1/2-in. slices from the top edge to the bones. Repeat slicing, loosening meat from bone as necessary.
Most scone recipes suggest patting the dough into a circle. For proper baking, be sure the…
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Crack eggs into a bowl. Whisk or beat together 1 tablespoon of milk per egg with a pinch of salt…
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