Anise Hyssop Sauce For Roast Lamb
| 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.
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”
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