2 Pheasants (2.5 lbs. each)

1 tb Salt

1 1/2 c Long-grain rice

3 c ;Water

1 ts Salt

1/2 c Butter

1 c Finely chopped celery

3 tb Minced onion

1/2 c Sliced mushrooms

1 ds Crushed sage

1 ds Crushed thyme

1 ds Crushed savory

1 tb Butter

1/2 Glass of currant jelly

1/2 Lemon; juice of

1 ds Cayenne pepper

1/2 c ;Water

3 Whole cloves

Salt; to taste 1/2 c Port wine

Melted butter 6 sl Bacon

Rub cavity of pheasants with 1 tb. salt. Brown rice in a dry frying pan. Remove rice to a saucepan; add water and 1 tsp. 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 tb. 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.