Pheasant

Flour bird lightly.

Salt and pepper.

Slice 1/2 stick butter. Cover with thin layer of onions.

Arrange pheasant on onions, then cover pheasant with a thin layer of onions and remaining butter.

Add 1/2 cup water.

Bake at 250° for 4 hours.

Recipe may be used for quail or other small birds.

Makes 6 to 8 servings.