Soak the rabbit joints in salted water for two hours and dry well. Fry them until golden in a little fat (bacon fat if possible). Slice the onions and add them to the rabbit. Cook until soft. Add the bayleaf and the thyme, bacon and tomatoes, and simmer for ten minutes. Pour on the cider and cover the pan. Simmer for one hour. Season with salt and pepper just before serving, and garnish with plenty of chopped parsley if liked.