Title: Hare, Rabbit, Veal or Chicken Stew with Herbs and Barley
Categories: Medieval
Yield: 6 Servings

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

I think someone a while ago requested medieval recipes. These come from
_The British Museum Cookbook_ by Michelle Berriedale-Johnson (1987, British
Museum Publications Ltd.). It's a great cookbook with recipes from the
civilizations from the museum's collections. I personally haven't tried
these recipes, but they sound interesting. I apologize in advance for any
typos!

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.

Posted to rec.food.recipes by "Jennifer A. Newbury"
on Wed, 13 Oct 1993.