1 pheasant, 3 to 4 pounds
1 bay leaf
1 stalk celery
6 peppercorns
1 tablespoon salt
1/2 cup butter
1/2 cup flour
1 cup light cream
1/8 teaspoon pepper
1/4 teaspoon salt
1 1-pound can pearl onions
1 4-ounce can sliced mushrooms
1 package frozen peas
2 canned pimientos, sliced
1 box pastry mix

Place pheasant in a large kettle and cover with water. Add bay leaf, celery, peppercorns and 1 tablespoon salt. Bring to boil. Cover and cook over low heat 2 to 3 hours, or until pheasant is tender. Remove meat from bones; 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. Arrange pheasant pieces, onions, mushrooms, peas and pimientos in a 2-quart casserole. Add sauce to within 1 inch of top. Prepare pastry mix. Cut pastry circle 1/2 inch larger than casserole with for 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 preheated 450°F oven 15 minutes, or until the crust is golden brown. Serves 4-6.