| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Cornish hens |
| 1/2 |
c |
Burgundy or dry red wine |
| 1/2 |
c |
Currant jelly |
| 2 |
tb |
Butter |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Ground allspice |
|
ds |
Each salt & pepper |
INSTRUCTIONS
GLAZE
Cook glaze ingredients in saucepan until mixture thickens & bubbles. Use as
a glaze & also use the remainder as a sauce at the table. Roast hens in 400
oven loosely covered for 30 minutes; remove cover & continue roasting for
60 minutes more. Baste frequently with glaze.
MRS DANIEL R (MARY LOU) NICHOLS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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