down. The meat should then be profusely sprinkled on all sides with
salt, and allowed to remain in salt for one hour. It is then removed,
held over a sink or pan, and well rinsed with cold water three times, so
that all the salt is washed off. Meat left for three days or more
unsoaked and unsalted, may be used only for broiling over coals; it may
not be cooked in any other way.

The ends of the hoofs and the claws of poultry must be cut off before
the feet are _kashered_.

Bones with no meat or fat adhering to them must be soaked separately,
and during the salting should not be placed near the meat.

3. The liver must be prepared apart from the meat. It must be cut open
in both directions, washed in cold water, and broiled over the fire, and
salted while it is broiling. It should be seared on all sides. Water
must then be poured over it, to wash the blood away. It may then be used
in any manner, as the heat has drawn out the blood. Small steaks and
chops may be _kashered_ in the same way.

4. The heart must be cut open, lengthwise, and the tip removed before
being soaked, so that the blood may flow out. The lungs likewise must be
cut open before being soaked. Milt must have veins removed.

5. The head and feet may be _kashered_ with the hair or skin adhering
to them. The head should, however, be cut open, the brain taken out, and
_kashered_ separately.

6. To _kasher_ suet or fat for clarifying, remove skin, and proceed as
with meat.