Medieval Rabbit, Veal, Or Chicken Stew With Herbs And Barley

• 2 ounces butter
• 2 -3 2 -3 lbs stewing veal or 2 -3 lbs chicken pieces
• 1 lb leek, washed and trimmed, thickly sliced
• 4 garlic cloves, chopped finely
• 6 ounces pot barley
• 3 3/4 cups water
• 3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar
• 2 bay leaves
• salt
• pepper
• 15 fresh sage leaves, roughly chopped or 1 tablespoon dried sage

1. 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.
2. Add the barley, water, vinegar, bay leaves and seasoning.
3. Bring the pot to the boil.
4. Cover it and simmer gently for 1 - 1 1/2 hours or until the meat is really tender and ready to fall from the bone.
5. Add the sage and continue to cook for several minutes.
6. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.
7. (We served them on bread trenchers at our feast.).

butter, veal, garlic, barley, water, red wine vinegar, bay leaves, salt, pepper, sage

Taken from www.food.com/recipe/medieval-rabbit-veal-or-chicken-stew-with-herbs-and-barley-353186 (may not work)