Pheasant Pie

Place pheasant in a large kettle and cover with water. Add bay leaf,
celery, peppercorns, and 1 tbsp salt. Bring to a boil. Cover, reduce heat
to a simmer, and cook over low heat 2 to 3 hours, or until pheasant is
tender. Remove meat from bones and strain broth.

Melt butter in saucepan, add flour and stir until blended. Gradually add 2
cups of the broth, stirring constantly. Add light cream, pepper, and salt.
Cook, stirring, until thickened. Arrang pheasant pieces, onions,
mushrooms, peas and pimientos in a 2-quart casserole. Add sauce, leaving at
least a 1-inch space at the top.

Prepare pastry. Cut pastry circle 1/2-inch larger than casserole and place
over pheasant mixture, turning edge of pastry under and pressing to
casserole with fork or spoon. Garnish top with leaf-shaped pastry cutouts
and acorns made by attaching a pastry circle to a filbert with a clove.
Bake in a preheated 450 F oven for 15 minutes, or until crust is golden
brown. Serve with a tart green salad, garlic bread, and ale or beer.