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SAUCES

DILL SAUCE, Czechoslovakian

Czech people are rather enthusiastic about boiled beef. They eat it with a great variety of sauces, almost all of which are based on thickening. To make a good thickening, put a tbsp. of butter in a pan. When it is melted, add a heaping tbsp. of flour and blend it over a low flame. That is all. For some sauces, we need darker shades of thickening -- light pink to brown. All you have to do is cook until the desired shade is achieved.

Ingredients
  • 1 pint beef broth
  • 2 or 3 tbsp. wine vinegar
  • Salt to taste
  • Dill leaves, finely chopped
  • 6 tbsp. sour cream
  • 1 tsp. flour
  • 2 egg yolks
Preparation Instructions

Bring beef broth and vinegar to a boiling point. Add finely chopped green dill leaves. In the meantime, prepare a very light thickening, to which you add about 6 tbsp. sour cream mixed with a tsp. of flour and two egg yolks. Now mix everything together, salt to taste, and boil for awhile.

Contributed by Mrs. Susan Midloch, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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