Creamed Dandelion Leaves

Clean and wash the dandelion leaves and put into a 3 quart saucepan. Add water and salt and allow to come to a boil. Lower heat and simmer for 15 minutes. Remove from heat and drain.

Over high heat, melt the butter in a 2 quart saucepan. Add the flour and work the mixture into a smooth paste. Add the milk to make a smooth thick cream. Add salt and pepper.

Place the dandelion leaves, well drained, on a cutting board and chop very fine. Add the leaves to the sauce and mix, reheat if necessary.

Serve with meat in large bowl.