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Ingredients
- 50 gm (2oz) butter
- 1 kg (2-3 lb) (depending on the amount of bone) of hare or possibly rabbit joints, stewing veal or possibly chicken joints (up to 1.5)
- 450 gm (1lb) washed and trimmed leeks, thickly sliced
- 4 x Cloves garlic, minced finely
- 175 gm (6 ounce) pot barley
- 900 ml (30 fl ounce, 3 3/4 c.) water
- 3 Tbsp. (generous) red or possibly white wine vinegar
- 2 x Bay leaves, salt, pepper
- 15 x Fresh, roughly minced sage
- 1 Tbsp. Dry sage
Directions
- I think someone a while ago requested medieval recipes. These come from civilizations from the museum's collections. I personally haven't tried these recipes, but they sound interesting. I apologize in advance for any
- In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily...
- Heat the butter in a heavy pan and fry the meat with the leeks and garlic until the vegetables are slightly softened and the meat lightly browned. Add in the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hrs or possibly until the meat is really tender and ready to fall from the bone. Add in the sage and continue to cook for several min. Adjust the seasoning to taste and serve in bowls- the barley will serve as a vegetable.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 6 servings | |
| Calories 92 | |
| Calories from Fat 69 | 75% |
| Total Fat 7.82g | 10% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 61mg | 3% |
| Potassium 73mg | 2% |
| Total Carbs 5.49g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.33g | 1% |
| Protein 0.73g | 1% |
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