Recipe - Hare Rabbit Veal Or Chicken Stew With Herbs

2 ounce Butter
3 pound (depending on the amount of
Bone) of hare or rabbit
Joints, stewing veal or
Chicken joints
1 pound Washed & trimmed leeks,
Thickly cut or sliced up
4 Cloves garlic, chopped
Finely
6 ounce Pot barley
3 Three fourths cup 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

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 One half 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