Anise Hyssop Sauce For Roast Lamb

All our pieces of gold are but current to the grave; none of them will pass in the future world. Therefore as merchants when they travel make over their monies here, to receive them by bills of exchange in another country; let us do good with our goods while we live, that when we die, by a blessed bill of exchange, we may receive them again in the Kingdom of heaven (Luke 16:9). To part with what we cannot keep, that we may get that we cannot lose, is a good bargain. Wealth can do us no good, unless it help us toward heaven.

Thomas Adams

CATEGORY	CUISINE	TAG	YIELD
		Sauce	8	Servings

INGREDIENTS

3	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 44 Calories From Fat: 9 Total Fat: 1.1g Cholesterol: 0mg Sodium: 2.3mg Potassium: 107.7mg Carbohydrates: 8.2g Fiber: <1g Sugar: 4.8g Protein: 1.2g