2    3-lb pheasants
Salt
2    Apples, quartered
1 lg Onion, sliced
Celery leaves
6    Slices bacon
1 tb Cornstarch
1 cn 16 oz pitted sweet cherries
1/4 c  Dry white wine
1/4 ts Salt
1 tb Margarine

Wash birds, pat dry. Lightly salt cavities and stuff each with quartered
apples, onions and celery leaves. Cover each bird with slices of bacon.
Wrap in foil and roast in shallow pan at 375F for 1 1/2 hours. Last 1/2
hour, remove foil to allow birds to brown. Remove from oven and set aside 1
tablespoon drippings. Discard stuffing. To make Jubilee sauce, combine
reserved drippings and cornstarch in a small saucepan. Drain cherries,
reserving syrup. Combine reserved syrup, wine and 1/4 teaspoon salt, stir
into cornstarch mixture. Cook and stir until sauce thickens and bubbles.
Stir in cherries and margarine, heat through. Makes 2 1/2 cups of sauce.
Carve pheasants and serve with Jubilee sauce.