| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
April 1993 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Molasses |
| 2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Ground allspice |
| 2 |
|
Cornish hens; backbones removed |
|
|
; and the hens |
|
|
; flattened and |
|
|
; patteddry |
INSTRUCTIONS
Preheat the broiler. In a small bowl stir together the molasses, the
lemon juice, the allspice, and salt and pepper to taste. Arrange the
hens skin side down on a lightly oiled rack of a broiler pan and
brush them with some of the molasses mixture. Broil the hens about 4
inches from the heat, brushing them once with some of the remaining
molasses mixture, for 10 minutes, turn them, and broil them for 4
minutes more. Brush the hens with the remaining molasses mixture and
broil them for 4 to 5 minutes more, or until they are golden brown
and cooked through.
Serves 2.
Gourmet April 1993
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