Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Dried apricots |
| ½ pounds | Dried pears |
| ½ pounds | Unsweetened prunes |
| 3 pounds | Brisket |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 3 \N | Carrots -- quartered |
| 6 slices | Lime or lemon (thin slices) |
| 2 cups | Orange juice |
| 4 cups | Water |
| 4 tablespoons | Honey |
Wash the apricots, pears and prunes and soak in cold water to cover for 1 hour. Drain. Brown the meat over medium heat in a Dutch oven or casserole. Sprinkle with the saltand pepper. Arrange the fruit, carrots and lime or lemon around it. Mix the o increase heat to 400 degrees. Bake 1 hour longer, adding a little water if necessary. Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Publishedby Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by Recipe By : Jennie Grossinger - "The Art Of Jewish