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 tb Wine vinegar 
      2    Bay leaves 
           -salt 
           -pepper 
      1 tb 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.