Subj : 3 16-17 Purim - 4
To   : All
From : Dave Drum
Date : Tue Mar 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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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

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