"Meat  left  for  three  days  or  more  unsoaked  and  unsalted  may  be  used
only  for  broiling."  •

"Bones  with  no  meat  and  fat  adhering  to  them  must  be  soaked  sepa-
rately and  during  the  salting  should  not  be  placed  near  the  meat."

"The  liver  must  be  prepared  apart  from  the  meat.  It  is  not  kashered
as  is  meat,  but  cut  across  in  two  directions,  washed,  salted  and  broiled
over  an  open  fire.  When  seared  on  all  sides  water  is  poured  over  it  to
remove  the  blood.    It  may  then  be  used  as  is  kashered  meat,  for  the


1919]  JEWISH  DIETARY  PROBLEMS  49

heat  is  supposed  to  have  removed  all  the  blood.  Chops  and  small
steaks  are  treated  in  the  same  way."

*^  Chops  and  steaks  may  be  broiled  as  above.''

''The  heart  may  be  used  but  must  be  cut  open  lengthwise  and  the
tip  removed  before  soaking.  This  enables  the  blood  to  flow  obt  more
freely.  Lungs  are  treated  as  is  heart.  Milt  must  have  veins  removed.
