81.   When cool enough to handle, remove the meat from the bones.

82.   When cool enough to handle, remove meat from bones and discard bones.

83.   When the duck is cool enough to handle, remove the meat from the bones and shred.

84.   When lobsters are cool enough to handle, carefully remove meat from knuckles and claws so that meat remains intact.

85.   When breast meat is removed from the bones, it separates into two parts.

86.   While the greens cook, remove the meat from the turkey leg and dice it.

87.   When the pheasant legs are cool enough to handle, remove the meat in bite-size pieces and place in a bowl.

88.   With a slotted spoon, remove meats from pan and set aside.

89.   Remove chicken meat from bones and shred.

90.   When cool enough to handle, remove the meat from the skin and bones.