2 Pheasants (2.5 lbs. each)
1 tablespoon Salt
1-1/2 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 tb. 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 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.