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Title: Anise Hyssop Sauce For Roast Lamb
Yield: 8 Servings

Ingredients

      3 tb sugar
    1/2 c  cider vinegar
    1/2 c  water
    1/2 c  coarsely chopped anise
           -hyssop leave; s and flowers

Instructions

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,
http://www.erols.com/hosey.

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