Hare, Rabbit, Veal Or Chicken Stew with Herbs

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 -----