2 (2-3 lb.) pheasants
Salt, pepper
1 c. celery leaves
2 thick onions, sliced
2 lemon slices
2 sm. apples, sliced
2 cloves garlic
5 bacon strips

Season pheasants inside and out with salt and pepper. Fill cavities with celery, lemon and onion slices, apple and garlic. Truss both birds. Place bacon slices over birds and roast uncovered 15-30 minutes on 350 degrees. Baste frequently with pan juices. Remove bacon before bird is done to evenly brown. Transfer pheasants to heated platter. Pour off fat.

APRICOT SAUCE:

2 c. chicken broth
1 1/2 c. apricot jam
1 rounded tsp. grated lemon or orange rind
Pheasant livers, chopped and uncooked
Salt and pepper

To make sauce, add chicken broth to pan and stir over medium heat, scraping up browned bits. Cook until half liquids remaining. Add apricot jam, lemon rind, chopped liver, salt and pepper. Simmer 5 minutes. Spoon some sauce over birds. To thick add 1 tablespoon cornstarch.