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3 pounds unpickled tongue
16 ounces Gefen Tomato Sauce
1/2 cup brown sugar
1/4 pound raisins
1 and 1/2 cups water
1/4 pound dried apricots
Place tongue in a heavy skillet. Add water to cover and cook for three hours. Cool thoroughly and peel off skin. Slice thinly and place into a six-quart pot.
Combine remaining ingredients an a three-quart pot and bring to a boil.
Pour over sliced tongue. Simmer for 45 minutes over low heat or reheat in oven at 375 degrees Fahrenheit for one hour.
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