| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Medieval |
Medieval |
6 |
Servings |
INGREDIENTS
| 50 |
g |
2oz butter |
| 1 |
kg |
2-3 lb depending on the |
|
|
amount of bone of hare |
|
|
or |
|
|
rabbit joints stewing |
|
|
veal |
|
|
or chicken joints up to |
|
|
1.5 |
| 450 |
g |
1lb washed and trimmed |
|
|
leeks thickly sliced |
| 4 |
|
Cloves garlic, chopped |
|
|
finely |
| 175 |
g |
6 oz pot barley |
| 900 |
|
30 fl oz 3 3/4 cups water |
| 3 |
T |
generous red or white wine |
|
|
vinegar |
| 2 |
|
Bay leaves, salt pepper |
| 15 |
|
Fresh, roughly chopped sage |
|
|
leaves -or- |
| 1 |
T |
Dried sage |
INSTRUCTIONS
I think someone a while ago requested medieval recipes. These come
from The British Museum Cookbook by Michelle Berriedale-Johnson (1987,
British Museum Publications Ltd.). It's a great cookbook with recipes
from the civilizations from the museum's collections. I personally
haven't tried these recipes, but they sound interesting. I apologize
in advance for any typos! 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. Posted to rec.food.recipes by "Jennifer A. Newbury"
<jn1t+@andrew.cmu.edu> on Wed, 13 Oct 1993.
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