Rabbit in Cream

• 1 rabbit (or hare)
• ¼ pound lean bacon, thinly sliced
• ¼ pound</

Cut rabbit (or hare) into serving pieces. Line an earthenware casserole just large enough to hold rabbit, with alternating thin strips of lean bacon and fat salt pork. Cover this bed with aromatic herbs (tarragon, thyme, rosemary); sauté rabbit pieces in butter until golden; place them on bed of herbs and pour over fine champagne or other quality brandy. Season to taste with salt and pep