Medieval Rabbit Veal Or Chicken Stew With Herbs And Barley Food
VEAL OR CHICKEN STEW WITH HERBS & BARLEY
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
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
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
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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RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY RECIPE
Directions. Melt 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 the barley, water, vinegar, bay leaves and seasoning. Bring the pot to the boil, cover it and simmer gently for 1 to 1½ hours or until the meat is really tender and ready to fall ...
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ASTRAY RECIPES: HARE~ RABBIT~ VEAL OR CHICKEN STEW WITH HERBS
50 g butter 1½ kg hare or rabbit joints -- : stewing veal or chic 450 g leeks -- thickly sliced : finely 175 g pot barley 900 mL water 3 TB wine vinegar: 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 ...
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HARE, RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY
Add the barley, water, vinegar, bay leaves and seasonings, bring the pot to the boil, cover it and simmer gently for 1 to 1½ 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.
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Add the barley, water, vinegar, bay leaves and seasoning. Bring the pot to the boil, cover it and simmer gently for 1 to 1½ 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. Print.
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RECIPE: HARE, RABBIT, VEAL OR CHICKEN STEW WITH HERBS
Hare, Rabbit, Veal or Chicken Stew with Herbs Yield: 1 Servings Categories: Stews 2 oz Butter 3 lb (depending on the amount of Bone) of hare or rabbit Joints, stewing veal or Chicken joints 1 lb Washed & trimmed leeks, Thickly sliced 4 Cloves garlic, chopped Finely 6 oz Pot barley 3 3/4 c Water 3 Generous Tbls. red or white Wine vinegar 2 Bay leaves, salt, pepper 15 Fresh, …
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Baste now and then with the butter which runs off. Serve at once with lot of fresh bread and a salad or a simple green vegetable. -----* Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley Serves 6 In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily... 50g (2oz) butter 1 -1.5kg (2-3 lb ...
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HOW TO MAKE HARE, RABBIT, VEAL OR CHICKEN STEW WITH HERBS
: 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 ...
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From mobirecipe.com
HARE, RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BARLEY
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RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BARLEY
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Bone) of hare or rabbit, Bone of hare or rabbit Joints, stewing veal or Chicken joints 1 Pound(s) Washed & trimmed leeks thickly sliced 4 Cloves garlic, chopped finely 6 Ounce(s) Pot barley 3 3/4 Cup(s) Water 3 Generous Tbls. red or white Wine Vinegar 2 Bay leaves, salt pepper 15 Fresh, roughly chopped sage Leaves, or 1 Tbls. dried Sage ...
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Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 1.5 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.
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HOW TO MAKE RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BARLEY
2 1/2 lb Rabbit, stewing veal or -chicken joints 1 lb Leeks, thickly sliced 4 Cloves garlic, chopped -finely 6 oz Pot barley 3 3/4 c Water 3 T Wine vinegar 2 Bay leaves -salt -pepper 1 T 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 ...
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HARE, RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY
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. …
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