Yield: 8 Servings
|½ cup||Cider vinegar|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .