Veal or Chicken Stew with Herbs & Barley Recipe #20341
In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken.
by Mille® ™
2½ hours | 20 min prep
SERVES 6
- 2 ounces butter
- 2-3 lbs stewing veal or chicken legs-thighs (depending on the amount of bone)
- 1 lb leek, washed and trimmed,thickly sliced
- 4 cloves garlic, chopped finely
- 6 ounces barley
- 3 3/4 cups water
- 3 tablespoons red wine vinegar or white wine vinegar
- 2 bay leaves
- salt and pepper
- 15 fresh, roughly chopped sage leaves or 1 tablespoon dried sage
- 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 to 1 ½ hours or until 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.
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5 stars