Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley
Recipe By : The British Museum Cookbook_by Michelle Berriedale-Johnson,1
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews British
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 grams butter
1 1/2 kilograms hare or rabbit joints -- stewing veal or chic
450 grams leeks -- thickly sliced
4 cloves garlic -- chopped finely
175 grams pot barley
900 mL water
3 tablespoons 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.
