Hare, Rabbit, Veal Or Chicken Stew with Herbs & Barley

50 grams butter

1 1/2 kilograms hare or rabbit joints -- stewing veal or chic

450 grams leeks -- thickly sliced

4 cloves garlic -- chopped finely

175 grams pot barley

900 mL water

3 tablespoons wine vinegar

2 bay leaves

salt, pepper 15 fresh sage -- roughly chopped

or 1 tblsp dried sage

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 1/2 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.