Ari Enkin

“ One should be stringent even with the liver of poultry to at least make holes in it. It is best however even regarding the liver of poultry to cut it along its length and width, it seems to me that for the liver of poultry, it suffices simply to remove its gall even if it is to be cooked after roasting. Regarding the liver of other animals however, it must be cut along it’s width and length if it is to be cooked after being roasted. ”

“ This case must be speaking of a liver that was found not whole, for we already said that there is no poultry that has sixty against its liver. Regarding the heart, we are forced to say that the case is speaking of poultry that wasn’t whole for we already said in section 72 that every poultry has sixty against its heart.
[26] It seems that the opinion of the Rema that if there are eggs with the meat, even if the meat was not salted, we don’t permit it and say “as it absorbed, so will it release." Rather they are judged as eggs alone and are forbidden for they are as cooked. ”

“ If it was cut, nothing need be done. When one wants to cook it after its roasting, [5] it is first washed after the roasting, before being cooked, however, if it was not washed before being cooked, it is still permitted. ”