1 young pheasant
Salt
Butter
2 thin slices bacon
1 c. sweet cream or sour cream
1 c. water
2 tbsp. flour

Draw the pheasant carefully; wash and dry. Rub inside and out with salt. Put the liver and a piece of butter in the pheasant. Fasten bacon across breast. Bake at 350 degrees, basting frequently with 4 teaspoons butter. After it has cooked about 30 minutes, baste with cream and water, a spoonful at a time. Pheasant should cook about 1 1/2 hours. Remove bacon before serving. Stir flour into drippings, brown and add water as needed. Cook 5 minutes. Serve gravy with bird. Serves 4.