Rub birds inside and out with lemon and sprinkle well with salt and freshly ground pepper. Preheat oven to 450F. Fill cavities with stuffing. Close opening with skewers and lace with string crisscrossed around them, also tying legs. Place birds, breast side up, on rack in open roasting pan and cover breasts with bacon. Cool for 15 minutes. Reduce heat to 325F and add red wine. Roast for 35 to 40 minutes, basting occasionally and adding more wine if needed. Serve with asparagus in lemon butter and a Burgundy wine. Makes 4 servings. From "Cutting-up in the Kitchen", Merle Ellis. Chronicle Books, San Francisco, 1975. Posted by Stephen Ceideburg; January 31 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip