Cut rabbit or hare into serving pieces. Line a casserole just large enough to hold rabbit with alternating thin strips of bacon and fat salt pork. Cover this bed with aromatic herbs, tarragon, thyme, and rosemary. Saute rabbit pieces in butter until golden, place on bed of herbs, and pour over champagne or quality brandy. Season to taste with salt and pepper. Cook over a low heat. After 30 minutes cover rabbit pieces with fresh cream and a little stock or dry wine. Cover casserole and simmer for about 3 hours. Serve from casserole.{$7e}(Original recipe for 4)