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.