(a.) The meat is first soaked in water for half-an-hour; this must be
done within three days after the killing of the animal. It is then
taken out of the water, placed on a slanting board or in a
wicker-basket, and after a few minutes, when the water has sufficiently
run off, sprinkled on all sides with salt. After the lapse of an hour
the salt is again removed by soaking and rinsing.
(b.) In case of urgency, when, e.g., the meat is wanted for a patient,
or when on Friday afternoon there would not be left time enough for
cooking or roasting the meat, it need only be kept in water for fifteen
minutes and in salt for half-an-hour.
(c.) In kashering poultry all the inner parts of the animal must be
taken out and salted separately; the rest must be sprinkled with salt
both within and without.
(d.) Liver is salted a little and roasted on fire, not in the oven or
in any vessel. This done, the liver may be cooked or roasted in any
way.
(e.) The heart is cut open before the salting, and a piece is cut off
at the apex, in order that the blood may run off more easily.—For the
same purpose the horny part of the legs is cut off.—The head must be
opened and sprinkled with salt on both sides, after the brain has been
taken out; from the latter the skin is drawn off, and then it is
salted.
(f.) Eggs found in poultry are treated as meat, but must be salted
separately.
(g.) The vessels used for soaking and salting the meat should not be
used for other purposes.