*  Exported from  MasterCook  *

         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.




                  - - - - - - - - - - - - - - - - - -


Nutr. Assoc. : 0 1220 0 0 2151 0 0 0 0 0 0