Not sure how much the recipe author intended (total of the 1 cup and bones), but it mostly sounds like flavor.
There are planning guidelines (cooking for a crowd, developing your own recipe) that suggest half lb per person for a main dish (with possible leftovers), or quarter to third of a lb per person in a dish with other food (soup, curry, pasta).
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There are planning guidelines (cooking for a crowd, developing your own recipe) that suggest half lb per person for a main dish (with possible leftovers), or quarter to third of a lb per person in a dish with other food (soup, curry, pasta).
Hope this helps.