Anise hyssop sauce for roast lamb

Yield: 8 Servings

Measure Ingredient
3 tablespoons Sugar
½ cup Cider vinegar
½ cup Water
½ cup Coarsely chopped anise hyssop leaves and flowers

From: arielle@... (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 ½ hour. Pour through a sieve, pressing solids to extract all the liquid. Serve with roast lamb or veal.

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