Melt 1/2 stick of butter in a baking dish atop the stove and turn a pheasant about in it until the bird is well bronzed. Then remove the fowl long enough to sauté a diced medium-size onion until soft but not brown. Add a cup of sliced mushrooms and spoon these about until they are nearly done. Stir in 1/4 cup dry sherry, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cover the breast of the pheasant with strips of salt pork, return it to the dish, and relegate to a moderate 350° oven for an hour or until tender, basting with the pan juices several times. Thicken the gravy if necessary, garnish with water cress, and serve hot, perhaps with wild rice and a crisp green salad. This will really give a new warmth to that terrace nook.