1    Pheasant
1    Bay leaf
Few celery leaves
4    Slices Bacon
Butter or margarine
1    Onion, sliced
1 c  Chicken broth
Salt and pepper to taste
2    Cloves Garlic, crushed
1    Lemon, sliced
2 oz Melted butter
1 sm Can of mushrooms

Sprinkle pheasant inside and out with salt and pepper. Put bay leaf,^
garlic, celery leaves and lemon in cavity. Tie legs together with string.^
Turn wings under. Cover breast with bacon and cheesecloth soaked in melted^
butter.. Place bird in baking pan and arrange onions around bird. Pour^
chicken broth over bird. Roast in pre-heated oven for one hour or until^
tender. Baste frequently with liquid.