Harvard Beets

1/2 cup sugar
1/2 cup liquid from beets
2 cups sliced fresh cooked beets
1/2 cup mild cider vinegar
2 Tbsp. butter
1/2 teaspoon salt
2 Tbsp. flour

cook the beets with 2/3 cups water to 2 cups sliced beets. Cover and simmer for 35 to 40 minutes over low heat. Do not throw remaining liquid away. If canned whole beets are used heat with their liquid. in saucepan.

Remove 1/2 cup liquid from beets. Add to vinegar, sugar and salt, and bring to a boil. Add flour thinned with a little cold water. Add butter, stir and pour over beets and remaining liquid. Let stand for at least 30 minutes before reheating and serving. Serves 5 to 6.

This is a very old recipe and it has been in my family for 3 generations I have revised it but it really needs more revising but it is very good this way.