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1) [line 1] SHEPUD SHEL RIMON - a spit made from a pomegranate tree branch
2) [line 2] BEIS NEKUVASO - its anus
3) [line 3] KERA'AV - its legs
4) [line 6] ASKELA - (O.F. gradil) grill
5) [line 10] V'KAMETAVI - and it becomes roasted
6) [line 12] SHIBEI - grooves [(O.F. canaler) to channel, to cut grooves]
7) [line 13] AIDI D'MECHALCHEL - since it has cavities (with sap inside)
8a) [line 14] ALON - (O.F. jesne) an oak tree
b) [line 14] CHARUV - a carob tree
c) [line 15] SHIKMAH - a sycamore tree
9) [line 15] KITREI - knots (which he must smooth with a knife)
10) [line 16] SHI'EI KITREI - its knots are smooth
11) [line 17] NIVGA BAR SHATA - a tree that is within its first year
12) [line 18] BEI PISKEI - the end of the spit where it was broken from the tree
13) [line 23] REBBI YISHMAEL KOREIHU "TOCH TOCH" - (a) Rebbi Yishmael calls the Korban Pesach "Toch Toch" because the entrails and legs are placed inside the body of the Korban Pesach and it makes a sound like "Toch" "Toch" when it is cooking (RASHI); (b) according to the Girsa "TOCH BAR" - the parts that are *outside* of its body (its legs) are placed *inside* (RABEINU CHANANEL)

14) [line 24] GEDI MEKULAS - (a) a kid-goat with a helmet (because the entrails and legs are placed on its the head) (RASHI); (b) the entails and legs are placed next to it on the spit like a warrior who carries his helmet and weapons on his side (RASHI 53a)

15) [line 26] NISHLAK MIMENU EVER - if a limb was boiled
16) [line 30] MULYASA - (O.F. enpledure) stuffing made of finely chopped meat which is spiced (even if it was only salted enough for roasting, but not enough for cooking)

18) [last line] BEIS HA'SHECHITAH D'MECHALCHEL - the neck (where the animal was slaughtered) which is hollow [(O.F. forcele) the hollow of the neck]

19) [line 1] MEIDAV DAIVEI - the blood drips, flows out
20) [line 4] D'SHI'A - that it is smooth
21) [line 5] TAFLEI - covered it with dough [(O.F. pastede) pashtida, strudel, pie)
22) [line 5] BAR GOZALA - young pigeon
23) [line 6] IY MA'ALEI TEFALEI - if the dough tastes good
24) [line 7] SEMIDA - (dough made of) very fine flour
25) [line 7] D'MAFRIR - which crumbles
26) [line 9] D'ZIG K'ZUZA CHIVRA - that it is clear like white glass
27) [line 12] CHIVARTA - (a dough made of) white flour (which is not so fine)
28) [line 12] D'SHARIR - which is hard (strongly bound)
29) [line 13] ASMIK - (the juice in the dough) turned red
30) [line 18] UMTZA - a piece of raw meat
31) [line 19] BEI'EI - the testicles
32) [line 19] MIZREKEI - jugular veins
33) [line 23] UMTZA D'ASMIK - (O.F. sancterude) a piece of meat with a red spot that is produced by blood forced out of its vessel and retained in the flesh (a black-and-blue mark)

34) [line 25] ACHTEI A'GUMREI - if it was placed it on coals
35) [line 27] MATZMIS TZAMIS - [the coals] condense [the surface of the flesh, binding the blood inside]

36) [line 28] MIS'AV SHA'IV - [the coals] draw out [the blood]
37) [line 39] CHALYEI - (a) the juice that comes out of it when it is cut; (b) the vinegar into which it is placed after roasting (which contracts the blood vessels) in order to draw out any remaining juices or blood

38) [line 42] SHURAIKEI DAMA - streaks/traces of blood
39) [line 43] MEGAME'A LEI GEMU'EI - would sip it
40) [line 45] TU LO TANI CHALIT BEI - he may not soak it in vinegar a second time
41) [last line] CHALA MISMEHA - weak vinegar
42) [last line] ISEI L'KIYUHA D'FEIRA - the sharpness or acidity of the fruit is present (and has not been extracted) [(O.F. aigror) sharpness]

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