Ingredients and Utensils

• Cast iron pan

• Large Knife (sharp)

• 2 cups of any sauce base (broth, cream, gravy, pureed tomatoes, etc.)

• Spices and salt to taste

Directions

1. Set the cast iron pan with the available sauce base on a low flame. Add your spices of choice and let it simmer until it thickens, stirring every couple of minutes. Newbie Tip: Cooks who are not skilled with the pan might want to pour the sauce in an empty bowl after this step, to avoid spilling during step 4.

2. Grab the knife with your good hand; place the other hand palm down on the counter. Prod the wrist with the tip of the knife until you find the soft spot where the arm bones and the hand meet, then stab straight down.

3. Twist the knife to separate the carpal bones from the radius and ulna, then cut through the meat and gristle. Set the hand aside.

4. Grab the hot pan and cauterize the wound. You don’t want to faint due to the blood loss and risk a fire! Set the pan on the burner again. Newbie tip: Pour the sauce back into the pan now.

5. Remove the carpal bones and throw them away. Cut each finger at the knuckle, then cut between the metacarpal bones. You should have ten pieces in total. Add them to the sauce and cook until done. (10-15 minutes)

6. Serve your appetizers on a plate.

Finger-licking good!