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.