Rabbit, Veal or Chicken Stew with Herbs and Bar

Yield:	6 Servings
Categories:	Meats, Poultry

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