| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Sugar |
| 1/2 |
c |
Cider vinegar |
| 1/2 |
c |
Water |
| 1/2 |
c |
Coarsely chopped anise hyssop leaves 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.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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