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