Pheasant with Celery Sauce

• 1 large old pheasant
• 1 pint stock
• 1 head celery

The stock for cooking the pheasant should include a carrot and onion, a couple of cloves, salt and pepper and a good sprig of parsley. Poach the pheasant in this until tender (this will depend on the age of the bird). Cut the bird into neat pieces for serving with the celery sauce.

Make sauce by cooking the chopped celery in butter with the onion, herbs, clove, salt and pepper until ten