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

MIXTURES OF MEAT AND MEAT 91
law, lest an ignorant bystander think that meat is being
boiled in cow's milk, and thereby be led to err in his
own practice. Or, if he is better educated, he may spread
slanderous rumors that he has seen the other boil meat
with milk. 12 To illustrate further: an extract of almonds
has the appearance of milk. Meat or chicken should not
be used with it unless almonds float about in the fluid,
so that the casual bystander be not misled into thinking
that meat is being cooked with true milk. 13
The udder of a cow, though it is seemingly
a meat and
milk mixture, may be eaten when properly prepared. It
has already been noted above that by
the strict letter of
the law only milk of a living cow is considered milk, but
that such as is milked after death is forbidden only by a
rabbinic ordinance. To avoid transgressing the injunction
of the rabbis, the milk in the udder must be removed as
efficiently as possible. The udder is cut open by two slits,
perpendicular to each other, and pressed free of milk.
Then it may be broiled alone, but not together with other
meat. It may not be cooked, even when there is nothing
but water in the pot; nor should it be fried. De facto,
however, an udder cooked in pure water in which no
other meat is present may be eaten, providing the milk has
been removed by perpendicular slits and proper pressing.
If these precautions to remove milk have not been taken,
the udder may be eaten only when the volume of water
in the pot is sixty times the volume of the udder. An udder
broiled without having been properly opened may be eaten
when it has been broiled alone. When it is broiled with
meat, and the latter is below the udder during the broil-
ing, the udder may be eaten, but the meat may not be.
a Yoreh Deah 87, 6.
19 Ibid. 3; Ramah ad loc. I follow the opinion of the Shack.