Lapereau au Cidre

• 1 young rabbit
• ¼ pint of olive oil
• the juice of ½ a lemon

Joint the rabbit into 4 pieces and put them to soak for an hour in lukewarm water to which the lemon juice has been added.

When the rabbit is ready to be cooked, take the pieces out of the water and dry each one well with a cloth. Heat the oil in a sauté-pan and brown the pieces of rabbit. Add the sliced onions and adjust the heat a little. When the onions are soft add the bay leaf, a l