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, half 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 180ºC . for about 2 hours, or until tender, basting frequently with sauce.