Dandelion with Sour Sauce

4.55lt (8 pints) Dandelion
115ml (4floz) Vinegar
115ml (4floz) Water
4 Thin Slices Bacon
2 tbsp Flour
1 Egg
1 tsp Salt

Clean and wash the dandelions.
Cut the slices of bacon into small pieces and sauté until crisp.
Stir the flour and salt into the bacon fat, add the vinegar and water and stir until the flour thickens.
Add the dandelions into the pan and mix well with the hot sauce.
If the dandelions are preferred well wilted, place the pan over the heat and stir until the dandelion appears as desired.
Serve hot.

Serves: 6

Note: Many older recipes use measurement by volume.

HistoricVegetables

Dandelion with Sour Sauce

Historic
Vegetables