Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Butter 6 oz Pot barley
2 lb (to 3 lb, depending on the 3/4 c Water
-amount of bone) of hare or 3 tb (generous) red or white wine
-rabbit joints, stewing veal -vinegar
-or chicken joints 2 Bay leaves
1 lb Leeks, washed and trimmed, Salt and pepper
-thickly sliced 15 Fresh, roughly chopped sage
4 cl Garlic, chopped finely -leaves, or 1 Tbs dried sage

In 7th century England, herbs were one of the few flavourings
available to cooks and were used heavily...

DIRECTIONS:

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 seasonings,
bring the pot to the boil, cover it and simmer gently for 1 to 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.

Posted by Sam Lefkowitz 4/6/95.

Converted to Meal-Master format by Arthur Cloninger.

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