Lapin à l’Hongroise

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • 1 rabbit
  • ¾ pint of milk
  • 2 crushed garlic cloves


Prepare a salad of sliced green peppers, removing core and seeds, sprinkle with olive oil and lemon juice, and decorate with stoned black olives.

Cut the rabbit into 8 joints and leave them in milk for half an hour.

Mix the flour, paprika, garlic, powdered herbs, and the grated lemon rind in a mortar.

Heat the lard in a small deep pan.

Take the joints of rabbit o