| 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.
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