Originally Posted by Cooking Goddess
I'm guessing that the "poached" salmon does not involve simmering in a small amount of liquid, eh?
Oh, some of it got cooked that way, you betcha. We didn't have a fridge so it was kept in the bath with the water trickling. We (and the cat) ate nothing but salmon for the next three days.
But mom and dad were quite a pair at it. He'd come in the door, toss the rabbit to her, and she would pull off the head and skin it in about ten seconds sharp.
Years later, when we were living in a 50-room mansion, lording it with my dad as the clubmaster of a golf club and my mom (and us kids) as the caterers, he was sitting with members in the bar one day when a partridge stunned itself by smashing its way through a window. It literally fell in my dad's lap, and in a single motion he wrung its neck and slid it across the hall to my mom in the kitchen, who snatched it up. Neither of them spoke much about their childhoods, so I can only imagine where those reflexes came from.
It got written up in The Scotsman as: "Clubmaster gets a birdie on the 19th Hole."