Eileen Kobrin's Apricot Tongue or Pickled Brisket

Preparation:

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.

Sauce:

Place 1 tin apricots in saucepan. Add 1/2 cup vinegar, 1/2 cup sugar, basil, mustard powder, 1/2 cup raisins. Bring to boil.
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 350F