Hare, Rabbit, Veal Or Chicken Stew With Herbs

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Title: Hare, Rabbit, Veal Or Chicken Stew With Herbs
Categories: Stews
Yield: 6 servings


50 g butter
1 1/2 kg hare or rabbit joints --
: stewing veal or chic
450 g leeks -- thickly sliced
4 cloves garlic -- chopped
: finely
175 g pot barley
900 mL water
3 TB wine vinegar
2 bay leaves
: salt, pepper
15 fresh sage -- roughly
: chopped
: or 1 tblsp dried sage

In 7th century England, herbs were one of the few
flavourings available to cooks and were used
heavily... 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 seasoning.
bring the pot to the boil, cover it and simmer gently
for 1 - 1 1/2 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.

Recipe By : The British Museum Cookbook_by Michelle
Berriedale-Johnson,1

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