Ingredients:
1 no ingredients
Instructions:
50 g butter
1 1/2 kg hare or rabbit joints --
: stewing veal or chic
450 g leeks -- thickly sliced
4 cloves garlic -- chopped
: finely
175 g pot barley
900 mL water
3 TB wine vinegar
2 bay leaves
: 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 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.
Recipe By : The British Museum Cookbook_by Michelle
Berriedale-Johnson,1
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"Grasshopper always wrong in argument with chicken." - Book of Chan compiled by O.P.U sect.
Hare Rabbit Veal Or Chicken Stew With Herbs Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
