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.