Clean and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add 2
chopped cloves of garlic, 1 chopped green pepper, 1 Spanish onion sliced thin and 2 sliced tomatoes, a pinch
of cloves and allspice. Then line a pie−dish with a puff paste; let bake and fill with the rabbit; add 2 chopped
hard−boiled eggs and sprinkle with curry−powder. Cover with the paste; brush the top with a beaten egg and
let bake until brown. Serve hot.
