Title: Hare, Rabbit, Veal Or Chicken Stew With Herbs & Barley
Categories: Medieval British Game Stew Chicken
Yield: 6 Servings

50	g	(2oz) butter
1 1/2	kg	(2-3 lb) (depending on the
		Amount of bone) of hare or
		Rabbit
		Joints, stewing veal or
		Chicken joints
450	g	(1lb) washed and trimmed
		Leeks, thickly sliced
4		Cloves garlic, chopped
		Finely
175	g	(6 oz) pot barley
900	ml	(30 fl oz, 3 3/4 cups)
		Water
3		Generous tablespoons red or
		White wine vinegar
2		Bay leaves, salt, pepper
15		Fresh, roughly chopped sage
		Leaves, or 1 tablespoon
		Dried sage

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.

All from _The British Museum Cookbook_ by Michelle Berriedale-Johnson, 1987, British Museum Publications. From: "Jennifer A. Newbury" jn1t+@andrew.cmu.edu

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