(Sufficient to Serve Six)
1/2 pk. dandelion
1/2 c. vinegar
4 thin slices bacon
1/2 c. water
2 Tb. flour
1 egg
1 tsp. salt
Clean and wash the dandelion. Cut the slices of bacon into small pieces
and saute until crisp. Stir the flour and salt into the bacon fat, add
the vinegar and water, and stir until the flour thickens. Add the beaten
egg last, and remove from the fire. Put the dandelion into the pan and
mix well with the hot sauce. If the dandelion is preferred well wilted,
set the pan over the flame, and stir until the dandelion appears as
desired. Serve hot.
