11. He shall kill it on the north side of the altar, and the priests shall throw its blood on all four sides of the altar.
12. After the man cuts it up, the officiating priest shall put on the fire all the parts, including the head and the fat.
13. The man must wash the internal organs and the hind legs, and the priest will present the sacrifice to the Lord and burn all of it on the altar. The smell of this food offering is pleasing to the Lord.
14. If the man is offering a bird as a burnt offering, it must be a dove or a pigeon.
15. The priest shall present it at the altar, wring its neck, and burn its head on the altar. Its blood shall be drained out against the side of the altar.
16. He shall remove the crop and its contents and throw them away on the east side of the altar where the ashes are put.
17. He shall take hold of its wings and tear its body open, without tearing the wings off, and then burn it whole on the altar. The smell of this food offering is pleasing to the Lord.