31.   Gently remove the fish to a strainer, discarding the stock but reserving any liquids that drip through the strainer.

32.   Lift them out carefully, reserving the liquid.

33.   Place a strainer over a bowl, and drain the beans, reserving the liquid.

34.   Remove chicken from liquid, reserving liquid.

35.   Reserving liquid, remove chicken pieces to be cooled, boned and diced.

36.   Reserve liquid in pan for gravy.

37.   Reserve liquid.

38.   Reserve the liquid.

39.   Remove salmon from poaching liquid, reserving liquid.

40.   Reserving liquid, remove chicken pieces to be cooled, deboned and diced.