Dill grows wild in most Hungarian gardens. Year after year it keeps reseeding itself. It grows to great heights. Cool green lacey fronds, pungent with the familiar aroma, waiting to be stripped for sauces and salads. Mature plants top heavy with seed heads will be hung upside down in the canning kitchen to dry for squash and pickles. This dill sauce has a creamed base, is sweet-sour and served hot over boiled beef and vegetables after the HUNGARIAN BEEF SOUP has been consumed. Also serve hot over boiled chicken after the HUNGARIAN CHICKEN SOUP has been consumed.

Regards, June Meyer.

• 1 1/2 Tbls. soft butter
• 1 1/2 Tbls. flour
• 1 cup of milk or water or stock
• 1 1/2 tsp. good vinegar
• 1/2 tsp. sugar
• 1 tsp.fresh dill chopped
• 1/8 tsp. salt

You are going to make a basic cream sauce. Start by melting the butter in a saucepan.
Sprinkle the flour over the butter, stir and cook until the mixture foams up. Do not let it brown.
Stir in the milk, water or stock and cook stirring so no lumps form.
When thickened, stir in vinegar, sugar, fresh dill and salt.
Taste and adjust seasoning if needed.

Makes over 1 cup.

This recipe can be doubled or trippled if more is needed.