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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip