| 摘要 |
A carvable body of meat is afforded by a turkey leg, from which the thigh bone (T) has been removed, and the meat (M) surrounding the thigh bone is folded inwardly of itself, into the form of a bulb (B) to one end of the shin bone (S). The body of meat is covered with netting (N), and a frusto conical sleeve (L) is secured in position around the shin bone. |
