Stew With Herbs and Barley

Posted to the SCA_recipes LiveJournal community. Can be made with rabbit, hare, veal or chicken, depending on preference and availability. Documented to 7th century England.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

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

Directions

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. 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.
3. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls.