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Updated: June 8, 2025
The croup, or lower part of the back, being cut off, put it on the plate, with the rump from you, and split off the side-bones by forcing the knife through from the rump to the other end. The choicest parts of a turkey are the side-bones, the breast, and the thigh-bones. The breast and wings are called light meat; the thigh-bones and side-bones dark meat.
As the arms are complete and the legs are not, I have based my calculations on the width across the two arms. But measurement of the thigh-bones gives the same result. The length of the thigh-bones is one foot seven inches and five-eighths." "So the deceased might not have been taller than five feet eight?" "That is so; from five feet eight to five feet nine." "Thank you.
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