Cohn, Jacob. The Royal Table - VWC: Faculty/Staff Web

THE SALTING OF MEAT 85
found within a chicken should be salted, but not together
with meat, regardless of the state of their maturity. 80
The liver has a set of properties peculiar to itself, and
the laws concerning its cleansing from blood differ radi-
cally from those affecting other organs. Because of the
excessive amount of blood it contains it cannot be salted,
but must be broiled. 61
It is not necessary to cut the liver
before broiling it. While the liver is on the fire,
or im-
with a
mediately before it is put on, it may be sprinkled
little salt. 62
Technically, it is possible to pickle a liver in
vinegar in such a fashion that it loses no blood, in which
case it is edible, since blood which has not left its original
seat is not prohibited by the Torah; but the geonim have
banned this practice. 63
Liver should not be broiled to-
gether with meat on a spit, lest the blood of the liver be
absorbed by the meat.6* Although many permit the salt-
ing of the kidneys and the testicles, the custom is to broil
them in the same fashion as liver. 65
After they have been
broiled, either liver, kidneys, or testicles may be cooked in
any desired fashion. 66 The broiling must have proceeded
far enough, however, to have made them edible without
further cooking. 67
The salting of meat may be dispensed with if it is not
proposed to ,cook the meat but broil it, for the process of
broiling is itself an effective method of removing blood.
It is customary to first rinse (not soak) the meat in water
and to sprinkle a trifle of salt on it prior to broiling. How-
Ibid. See also Shack ad loc.
Hullin llOa; Y. D. 73, 1.
Y. D. ibid. Ramah, 4, 5.
Alfasi to Kol Habasar; Y. D. ibid 2.
Ibid. 4.
Y. D. 74, 1.
Y. D. 73, 1.
Ibid., after Rabbenu Yerucham, 15.