MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pickled Tongue In Apricot Sauce
Categories: Five, Offal, Fruits, Citrus
Yield: 7 servings
3 lb Tonguel pickled or plain
MMMMM-----------------------APRICOT SAUCE----------------------------
1 1/2 c Apricot jam
3 tb Brown sugar
1 tb Flour
1 tb 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.
Serves: 6 to 8
by Gitta Bixenspanner
RECIPE FROM:
https://aish.com/purim-menu
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)