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Pickled Tongue In Apricot Sauce

Pickled Tongue In Apricot Sauce

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1 tongue (pickled or plain)

Apricot Sauce

1 1/2 cups apricot nectar
1/3 cup raisins
2 to 3 Tbsps. Brown sugar
1 Tbsp. Flour
1 Tbsp. Lemon juice

TONGUE: Fill 4-quart pot three-quarters full of water. Add tongue. When water boils and darkens, change water and continue cooking in fresh water. If tongue is pickled, repeat the process, changing the water a second time. This time, bring to a boil on a high flame and then lower flame to cook over medium flame for 2 to 3 hours until tender. After tongue has cooked, and while it is still warm, hold with fork and peel off skin. When cooled, cut into 1/4-inch slices.

APRICOT SAUCE: Approximately 30 minutes before serving, mix sauce ingredients in a 10-inch skillet and bring to a boil. Add in as many of slices of tongue as will be served. Shut of flame and allow tongue to warm in the sauce for several minutes.

USE: 4-quart pot
10 inch skillet

YIELDS: 6 to 8 servings

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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