Name: Rabbit, Veal or Chicken Stew with Herbs and Bar
Ingredients: 2 oz Butter; 2 1/2 lb Rabbit, stewing veal or chicken joints; 1 lb Leeks, thickly sliced; 4 Cloves garlic, chopped finely; 6 oz Pot barley; 3 3/4 c Water; 3 tb Wine vinegar; 2 Bay leaves salt pepper; 1 tb Dried sage

The Holy Spirit is the Author of the Book that informs us of the identity of the real, historical Jesus. Scripture works hard to set forth the real Christ. The creeds are merely attempts to preserve this biblical portrait and to protect it from distortions. When a person says, “All I need to know is Jesus – doctrine isn’t important,” we should immediately ask in reply, “Who is Jesus?” The moment a person begins to answer that question; the person is inescapably involved with doctrine.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Poultry	6	Servings

INGREDIENTS

2	oz	Butter
2 1/2	lb	Rabbit, stewing veal or chicken joints
1	lb	Leeks, thickly sliced
4		Cloves garlic, chopped finely
6	oz	Pot barley
3 3/4	c	Water
3	tb	Wine vinegar
2		Bay leaves salt pepper
1	tb	Dried sage

INSTRUCTIONS

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.

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”