Recipe - Rabbit Veal Or Chicken Stew With Herbs And Bar

2 ounce Butter
2 One half pound Rabbit, stewing veal or
chicken joints
1 pound Leeks, thickly cut or sliced up
4 Cloves garlic, chopped
finely
6 ounce Pot barley
3 Three fourths cup Water
3 tablespoon Wine vinegar
2 Bay leaves
salt
pepper
1 tablespoon Dried sage

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.