Hare, rabbit, veal or chicken stew with herbs and barley
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Butter |
| 2 | pounds | (to 3 lb, depending on the amount of bone) of hare or rabbit joints, stewing veal or chicken joints |
| 1 | pounds | Leeks, washed and trimmed, thickly sliced |
| 4 | cloves | Garlic, chopped finely |
| 6 | ounces | Pot barley |
| ¾ | cup | Water |
| 3 | tablespoons | (generous) red or white wine vinegar |
| 2 | Bay leaves | |
| Salt and pepper | ||
| 15 | Fresh, roughly chopped sage leaves, or 1 Tbs dried sage | |
Directions
In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily...
DIRECTIONS:
Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasonings, bring the pot to the boil, cover it and simmer gently for 1 to 1½ hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls. The barley will serve as a vegetable.
Posted by Sam Lefkowitz 4/6/95. Converted to Meal-Master format by Arthur Cloninger.