2 pheasants (2.5 pounds each)
1 tablespoons salt
1 and 1/2 cups long-grain rice
3 cups water
1 teaspoon salt
1/2 cup butter
1 cup finely chopped celery
3 tablespoons minced onion
1/2 cup sliced mushrooms
1 dash each crushed sage and thyme
1 dash crushed savory
1 tablespoon butter
1/2 glass of currant jelly
1/2 lemon; juice of
1 dash Cayenne pepper
1/2 cup water
3 whole cloves
Salt to taste
1/2 cup port wine
melted butter
6 slices bacon

Rub cavity of pheasants with 1 tablespoon salt. Brown rice in a dry frying pan. Remove rice to a saucepan; add water and 1 teaspoon salt and cook until tender.

Melt butter in frying pan. Add celery, onion and mushrooms and cook until slightly wilted.
Add to cooked rice; add herbs. Stuff birds lightly; sew together and truss. Make sauce by combining 1 tablespoon butter, currant jelly, lemon juice, cayenne, 1/2 cup water, cloves and salt. Simmer for a few minutes; strain and add wine.
Add meat drippings, if desired.

Brush birds with butter; place strips of bacon across breasts. Roast in a covered pan at 350 F. for about 2 hours or until tender, basting frequently with sauce.