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Anise Hyssop Sauce for Roast Lamb

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.

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