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James's Pickled Tongue Apricot Sauce

1 x Tongue, (pickled or plain)
APRICOT SAUCE
1 1/2 cup Apricot nectar, ( I use jam)
1/3 cup Raisins
3 tbl Brown sugar
1 tbl Flour
1 tbl Lemon juice

 Method :
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 1/4 inch slices.
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.