Recipe - Pickled Tongue In Apricot Sauce

1 Tongue; (pickled or plain)

APRICOT SAUCE
1 One half cup Apricot nectar; ( I use jam)
1/3 cup Raisins
3 tablespoon Brown sugar
1 tablespoon Flour
1 tablespoon Lemon juice

Source: The Spice and Spirit of Kosher Cooking

Tongue: Fill a a4 qt pot Three fourths full of water. Add tongue. When the water
boils and darkens, change the water and continue cooking in fresh water. If
the tongue is pickled, repeat the process a second time. This time, bring
to a boil on a hight flame and then lower the flame to medium to cook for
23 hours until tender. After the tongue has cooked, and while it is still
arm, hold with fork and peel off skin. When cooled, cut into One fourth inch
slices.

Apricot Sauce: Approximately 30 minutes before serving, mix sauce
ingredients in a ten inch skillet and bring to a boil. Add in as many
slices of the tongue as will be served. Shut off flame and allow the tongue
to warm in the sauce for several minutes.

Variation: I use jam instead of nectar. I eliminate the flour, as the sauce
is thick. I pour the sauce over the tongue in a roasting pan and heat in
the oven as I am usually reheating food that has been prepared for Shabbat
or Chaag, and not cooking and immediately serving.

Concerning the headaches....we are really grateful for the suggestion of
drinking grape juice (kiddush style)for the 24 hour period preceeding the
fast. Even my 12 year old fasted with no headaches! We each drink at least
one quart of juice and try to drink a lot of water as well. But for sure
the caffeine is a major factor!

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Oct 02,
1998, converted by MM_Buster v2.0l.