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Italian Beets

1/2 cup butter 1 1/2 teaspoons salt 1/2 dozen medium sized beets 2/3 cup lemon juice 3 cups hot water 1/3 cup flour Wash the beets, and put into boiling water. Cook from one to four hours, or until the skins will loosen from the beet. Put into cold water, and remove the skin. Cut the beets lengthwise through the center in about eight pieces. Make a sauce of the remainder of the ingredients given above. Mix the flour and three-quarters of the butter; add the hot water slowly, stirring constantly. Cook five minutes, and then add salt, remaining butter, and the lemon juice. Turn the beets into this sauce, and when thoroughly reheated, serve.