Flake the smoked haddock, discarding any skin or bones and fold into the potato mix.

When cool, shred the rabbit meat and discard bones.

If just the broth is required, strain through a fine sieve and discard the heads and bones.

Remove all the meat from the legs and discard the skin and bones.

Discard skin and bones and cut meat into bite-size pieces.

Pull meat into pieces, and discard any skin, bones or fat.

When cooking is done, discard vegetables and bones.

Discard the skin, gristle and bones, and set the meat aside.

Put the tuna on a flat surface and cut away and discard the dark center streak or bones.

Pick out ham, and return to pot; discard bones.