▁Some ▁R abb is ▁were ▁concerned ▁that ▁e ating ▁for ci b ly ▁over f ed ▁ge ese ▁viol ated ▁Jewish ▁food ▁restrictions . ▁Some ▁rabb is ▁cont ended ▁that ▁it ▁is ▁not ▁a ▁forb idden ▁food ▁( tre y f ) ▁as ▁none ▁of ▁its ▁lim bs ▁are ▁dam aged ▁and ▁the ▁ge ese ▁did ▁not ▁feel ▁any ▁pain ▁in ▁their ▁thro ats ▁from ▁the ▁process . ▁This ▁matter ▁remained ▁a ▁deb ated ▁topic ▁in ▁Jewish ▁di et ary ▁law ▁until ▁the ▁Jewish ▁taste ▁for ▁go ose ▁li ver ▁decl ined ▁in ▁the ▁ 1 9 th ▁century . ▁Another ▁k as hr ut ▁matter , ▁still ▁a ▁problem ▁today , ▁is ▁that ▁even ▁properly ▁sla ugh tered ▁and ▁ins pected ▁meat ▁must ▁be ▁dra ined ▁of ▁blood ▁before ▁being ▁considered ▁fit ▁to ▁eat . ▁Usually , ▁sal ting ▁ach ieves ▁that ; ▁however , ▁as ▁li ver ▁is ▁regarded ▁as ▁"( al most ) ▁wh olly ▁blood ", ▁bro iling ▁is ▁the ▁only ▁way ▁of ▁k ash ering . ▁Pro per ly ▁bro iling ▁a ▁fo ie ▁gr as ▁while ▁pres erving ▁its ▁del icate ▁taste ▁is ▁difficult , ▁and ▁therefore ▁rarely ▁pract iced . ▁Even ▁so , ▁there ▁are ▁restaur ants ▁in ▁Israel ▁that ▁offer ▁gr illed ▁go ose ▁fo ie ▁gr as . ▁Fo ie ▁gr as ▁also ▁be ars ▁res embl ance ▁to ▁the ▁Jewish ▁food ▁st ap le , ▁cho pped ▁li ver . ▁ ▁App reci ation ▁of ▁f atten ed ▁go ose ▁li ver ▁spread