2 tablespoons butter
pinch salt
2 tablespoons wine vinegar
2 tablespoons flour
1 pint stock or hot water in which vegetables have been cooked
2 tablespoons granulated sugar
fresh ground black pepper

"Carmelise sugar and blend in fl9our, adding slowly the rest of the ingredients, and cook together slowly for twenty minutes before serving."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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