Hare, Rabbit, Veal or Chicken Stew with Herbs and Barley
| Yield: | 6 Servings |
| Categories: | Medieval |
| 50 | g | (2oz) butter |
| 1 | kg | (2-3 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 sliced |
| 4 | Cloves garlic, chopped finely | |
| 175 | g | (6 oz) pot barley |
| 900 | ml | (30 fl oz, 3 3/4 cups) water |
| 3 | tb | (generous) red or white wine vinegar |
| 2 | Bay leaves, salt, pepper | |
| 15 | Fresh, roughly chopped sage leaves, -or- | |
| 1 | tb | Dried sage |
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