• 3 16-17 Purim - 4

    From Dave Drum@1:18/200 to All on Tuesday, March 15, 2022 16:39:41
    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

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    ... She was only a whisky-maker, but he loved her still
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)