Lapin à l’Hongroise

• 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