Title: Anise Hyssop Sauce for Roast Lamb
Categories: Sauce
Yield: 8 Servings

3 tb Sugar
1/2 c Cider vinegar
1/2 c Water
1/2 c Coarsely chopped anise
-hyssop leaves and flowers

From: arielle@bonkers.taronga.com (Stephanie da Silva)

Date: Sat, 22 Apr 1995 11:28:04 GMT
In a small saucepan combine sugar, vinegar and water. Bring to a boil. Add
chopped anise hyssop leaves and bring to a boil. Turn off heat and let
steep for 1/2 hour. Pour through a sieve, pressing solids to extract all
the liquid. Serve with roast lamb or veal.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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