Anise Hyssop Sauce for Roast Lamb

From: Ela Younger
Date: Sat Jan 22, 2000 10:00am

* 3 tablespoons sugar
* 1/2 cup cider vinegar
* 1/2 water
* 1/2 cup coarsely chopped anise hyssop leaves and flowers

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.