| 1 | Sprinkle pheasant inside and out with salt and pepper. |
| 2 | Put bay leaf,^ garlic, celery leaves and lemon in cavity. |
| 3 | Tie legs together with string.^ turn wings under. |
| 4 | Cover breast with bacon and cheesecloth soaked in melted^ butter.. |
| 5 | Place bird in baking pan and arrange onions around bird. |
| 6 | Pour^ chicken broth over bird. |
| 7 | Roast in pre-heated oven for one hour or until^ tender. |
| 8 | Baste frequently with liquid. |
