INGREDIENTS

INSTRUCTIONS

Source: The Spice and Spirit of Kosher Cooking  Tongue: Fill a a4 qt
pot 3/4 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  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@coconet.com> on  Oct 02, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 353
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 17.9mg
Potassium: 490.9mg
Carbohydrates: 91g
Fiber: 2.3g
Sugar: 73g
Protein: 2.6g