| 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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