| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Stews | 1 | Servings | |
INGREDIENTS
| 2 | oz | Butter |
| 3 | lb | depending on the amount of |
| Bone) of hare or rabbit, Bone of hare or rabbit | ||
| Joints, stewing veal or | ||
| Chicken joints | ||
| 1 | lb | Washed & trimmed leeks |
| Thickly sliced | ||
| 4 | Cloves garlic, chopped | |
| Finely | ||
| 6 | oz | Pot barley |
| 3 3/4 | c | Water |
| 3 | Generous Tbls. red or white | |
| Wine vinegar | ||
| 2 | Bay leaves, salt pepper | |
| 15 | Fresh, roughly chopped sage | |
| Leaves, or 1 Tbls. dried | ||
| Sage |
INSTRUCTIONS
Melt the butter in a heavy pan & fry the meat with the leeks & garlic till the vegetables are slightly softened & the meat lightly browned. Add the barley, water, vinegar, bay leaves & seasoning. bring the pot to the boil, cover it & simmer gently for 1 - 1 1/2 hours or till the meat is really tender & ready to fall from the bone. Add the sage & continue to cook for several minutes. Adjust the seasoning to taste & serve in bowls- the barley will serve as a vegetable. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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