orthodox conversion to judaism

Before the meat is salted it must be thoroughly rinsed with water. The meat should be soaked entirely submerged in water for half an hour. Wherever a particle of blood is visible it must be thoroughly washed with water in which it is soaked. In the case of fowl, the place where the incision was made killing it, should also be thoroughly washed, and the blood visible inside the fowl must be washed off. Lumps of coagulated blood due to a wound are at times found in cattle and fowl; these must be cut away and removed before the meat is soaked. If the water is very cold, it should be put in a warm place to take the cold out before he meat is soaked in it, because in cold water, meat becomes hrdened and the blood is not easily drawn out when the meat is salted.
The vessel specialy used for the purpose of soaking meat may not be used for te preparation of any other food.
After the meat has been soaked, the water must be allowed to drain off, so that the salt may not be dissolved at once and become ineffective in drawing out the blood. The meat should not be allowed to become thorougly dry, for then the salt would not adhere to it, and would fail to drain the blood from it. Salt should be placed on the entire surface and medium grain salt should be used.
The meat that has been salted must be placed on the ground, as the flow of blood will be impended by it. Even though the meat remained in salt for the proper length of time (one hour) before washing it, it should not be placed where the blood cannot flow freely from it.
After the meat has remained in the salt for the properlength of time, the salt should be thoroughly shaken off and the meat rinsed three times. Care should be taken, never to put the meat immediatly after salting, into an empty vessel containing no water, before it is rinsed.
The heads of the poultry must be severed before the poultry is soaked; and if they have been salted with the heads attached, a competend rabbi should be consulted.
Bones which contain marrow and are still attached to the meat may be salted together with other meat; but if the bones are bare, they should be salted seperately, and should not even be placed near the other meat when in the salt.
Liver, because it contains a large quantity of blood, may not be made kosher in the same manner as ordinary meat. It must first be cut open, and then broiled over a fire, with the open parts downwards so that the blood may drain from them. Before the liver is placed over the fire, it must be rinsed, and while being broiled it must be slighly sprinkled with salt. It must be broiled until it is fir to be eated. After broiling, it should be rinsed three times of the blood which has been discharged. After that it may be boiled, if desired.
Liver must be broiled over a flame, and not in an oven out of which the ashes and coals have been removed. When being broiled, it must not be wrapped in any kind of paper, be it even of the flimsiest kind.

It is forbidden to salt liver in the same manner as ordinary meat, and it certainly must not be salted together with meat.