Title: Rabbit, veal or chicken stew with herbs & barley
 Categories: Meats, Poultry
      Yield: 6 Servings
 
      2 oz Butter
  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. 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.