Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Variety Meats >> Apricot Tongue

Print this Recipe    Apricot Tongue

Apricot Tongue

10 oz can apricots
1/2 cup vinegar
1/2 cup sugar
1/4 tsp basil
1 Tbsp mustard powder
1/2 cup raisins
1 tablespoon of flour
cold water

Boil tongue or brisket - bring to boil twice and throw out the
water. Boil a third time until cooked (about 2 hours), skin and
let cool. Cut into thin slices.

Place 1 tin apricots syrup and all, in saucepan. Add 1/2 cup vinegar,
1/2 cup sugar, basil, mustard powder, 1/2 cup raisins. Bring to
boil. Taste for sweetness preference. Thicken by mixing 1 tablespoon
of flour in cold water (see that there are no lumps). Add this
slowly to the boiling sauce, stirring all the time, for the required
thickness. Pour the sauce over sliced tongue or brisket which has
been layered in a flat casserole dish. Bake in oven for about 20
minutes at 350 F

Great for a main meal with Vegetables or rice or potatoes, or cold
as a sandwich.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.