1    Two- to three-pound
Pheasant
Salt & pepper to taste
1    Bay leaf
1    Clove garlic
Few celery leaves
1 sl Lemon
4 sl Bacon
Melted butter
Madeira sauce

Preheat oven to moderate (350 degrees) Sprinkle the pheasant inside &
out with salt & pepper. Place the bay leaf, garlic, celery leaves &
lemon in the cavity. Tie the legs together with string & turn the
wings under. Cover the breast with bacon & a piece of cheesecloth
soaked in melted butter. Place the pheasant, breast up, on a rack in
a baking pan & roast until tender, about thirty minutes per pound,
basting frequently with melted butter. Remove the cheesecloth &
string. If desired, serve the pheasant on a bed of rice accompanied
by Madeira sauce.