Pickled tongue in apricot sauce

Yield: 1 Servings

Measure Ingredient
1 \N Tongue; (pickled or plain)
1½ cup Apricot nectar; ( I use jam)
⅓ cup Raisins
3 tablespoons Brown sugar
1 tablespoon Flour
1 tablespoon Lemon juice


Source: The Spice and Spirit of Kosher Cooking Tongue: Fill a a4 qt pot ¾ 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 2-3 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 ¼ 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 JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 02, 1998, converted by MM_Buster v2.0l.

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