Medieval Rabbit Veal Or Chicken Stew With Herbs And Barley Recipes

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VEAL OR CHICKEN STEW WITH HERBS & BARLEY



Veal or Chicken Stew with Herbs & Barley image

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.

Provided by Millereg

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 ounces butter
2 -3 lbs stewing veal or 2 -3 lbs 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 3 tablespoons white wine vinegar
2 bay leaves
salt and pepper
15 fresh, roughly chopped sage leaves or 1 tablespoon dried sage

Steps:

  • 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.

MEDIEVAL RABBIT, VEAL, OR CHICKEN STEW WITH HERBS AND BARLEY



Medieval Rabbit, Veal, or Chicken Stew With Herbs and Barley image

Make and share this Medieval Rabbit, Veal, or Chicken Stew With Herbs and Barley recipe from Food.com.

Provided by TrebleChef

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

2 ounces butter
2 -3 lbs stewing veal or 2 -3 lbs chicken pieces
1 lb leek, washed and trimmed, thickly sliced
4 garlic cloves, chopped finely
6 ounces pot barley
3 3/4 cups water
3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar
2 bay leaves
salt
pepper
15 fresh sage leaves, roughly chopped or 1 tablespoon dried sage

Steps:

  • 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 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.
  • (We served them on bread trenchers at our feast.).

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