Hot Lettuce Sweet/Sour Sauce

This recipe was given to me by Barbara Andrews from Machias, New York in August 2004.  It is a Pennsylvania Dutch recipe that her mother, Florence Davidson, used to make, and is one of Barb's husband's favorite recipes.  Pour this sauce hot over cold iceberg lettuce at serving time.  The Andrews family also likes this recipe served on toast or boiled potatoes.

1 pound bacon, cut into small pieces
1 quart water
2 eggs
6 tablespoons sugar
2 tablespoons cider vinegar
1 1/2 teaspoon salt
2 tablespoons flour thickened with 1/2 cup water

Fry bacon pieces in a large frying pan over medium heat until bacon is crisp.  Drain off grease.  Reserve grease to add back in later.  Add bacon to a two-quart saucepan along with 1 quart of water.  Bring to a boil over medium heat.

In a small bowl, mix together the eggs, sugar, cider vinegar, and salt.  Add a small amount of water to egg mixture and stir until the sugar is dissolved.  In a small bowl, combine the flour and 1/2 cup of water for thickening.

Add the egg and flour mixtures to the bacon and water, along with 4 tablespoons of reserved bacon grease.  Stir with whisk until thickened.  Taste.  Adjust seasoning by adding additional salt, grease, or sugar to taste, or use as is.

This recipe makes 1 quart.