Recipe - Hare Rabbit Veal Or Chicken Stew With Herbs And Barley

50 g (2oz) butter
1 kg (23 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 cut or sliced up
4 Cloves garlic, chopped
finely
175 g (6 oz) pot barley
900 ml (30 fl oz, 3 Three fourths cups) water
3 tablespoon (generous) red or white wine
vinegar
2 Bay leaves, salt, pepper
15 Fresh, roughly chopped sage
leaves, or
1 tablespoon Dried sage

I think someone a while ago requested medieval recipes. These come from
_The British Museum Cookbook_ by Michelle BerriedaleJohnson (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 One half 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.