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, roughly chopped sage
Leaves, or 1 Tbls. dried
Sage

Melt the butter in a heavy pan & fry the meat with the leeks & garlic
till the vegetables are slightly softened & the meat lightly browned.
Add the barley, water, vinegar, bay leaves & seasoning. bring the pot
to the boil, cover it & simmer gently for 1 – 1 1/2 hours or till the
meat is really tender & ready to fall from the bone. Add the sage &
continue to cook for several minutes. Adjust the seasoning to taste &
serve in bowls- the barley will serve as a vegetable.