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

92 THE ROYAL TABLE
With the meat above the udder, both are rendered unfit
for use. Though an udder should not in the first instance
be broiled with meat under any circumstances, even when
all the milk has been pressed out of it, a properly prepared
udder which has been so broiled may be eaten, and the
meat is likewise fit for use. A broiled udder is considered
meat, is served on meat dishes, and may be eaten together
with meat from the same plate. In the above laws
the term "broiling" does not necessarily imply putting meat
over an open flame. Any kind of preparation,
in which
no fluid such as water or oil is used, is considered broiling.
Thus an udder is usually "broiled" in a pot especially set
aside for that purpose, without the addition of soup. 1*
Meat and milk should not be eaten at the same meal.
Immediately after a meat meal, the Tosaphists hold, one
may say grace, rewash, and proceed to eat a milk meal.
But the commonly accepted interpretation of the law is
that the meals must be normally spaced, and from this
arose the custom of waiting
six hours after a meat meal
before partaking of milk. 15 In case of illness, however,
the former opinion may be relied upon, although in all
cases at least one hour should elapse between the meals. 16
The reasons assigned by the authorities for waiting after
a meat meal are twofold. The fat of the meat leaves a
taste in the mouth which lingers for a long time, so that
eating milk before digestion of the meat amounts to en-
joying the two together. Secondly, small particles of meat
are actually left between the teeth, and these are not de-
stroyed by salivary action until at least six hours have
elapsed. 17 From either of these reasons it would follow
" Yoreh Deah 901 outlines all the laws for preparing an udder.
* Hullin 105 a; Y. D. 89, 1.
* Y. D. Ramah 89, 1.
17 Both reasons are quoted in Taz to Y. D. 89, I.