Name: Hens
Ingredients: 4 Fresh Cornish game hens; 1 lb Unsalted butter; at room temp.; 1 1/2 tb Ground cumin; 1 lg Lemon; juice of; 1 ts Worcestershire sauce; 1 pn Salt & cayenne pepper

If my thirst for joy and meaning and passion are satisfied by the presence of the promises of Christ, the power of sin is broken. We do not yield to the offer of sandwich meat when we can see the sizzling steak on the grill… At first lust tricks me into feeling that I would really miss out on some great satisfaction if I followed the path of purity. But then I take up the sword of the Spirit and begin to fight… And as I pray for my faith to be satisfied with God’s life and peace, the sword of the Spirit carves the sugar coating off the poison of lust… And by the grace of God, (lust’s) alluring power is broken.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	American	Poultry	4	Servings

INGREDIENTS

4		Fresh Cornish game hens
1	lb	Unsalted butter; at room temp.
1 1/2	tb	Ground cumin
1	lg	Lemon; juice of
1	ts	Worcestershire sauce
1	pn	Salt & cayenne pepper

INSTRUCTIONS

Preheat oven to 425F. Rinse off hens & pat dry. Cream butter & beat in
remaining ingredients. To prepare birds for stuffing, gently loosen skin
from meat w/ fingers. Spread spiced butter under skin, quite liberally
around breast area, reserving 1/4 for outside of bird. Truss hens, sprinkle
w/ salt & smear w/ remaining butter. Roast birds in oven 25 min. or until
juices from thigh run clear, basting often w/ fat which accumulates in
roasting pan. Serve w/ rice pilaf or buttered noodles.
HARVEST RESTAURANT
BRATTLE ST.; CAMBRIDGE:  WINE:
SPRING MOUNTAIN,CHARDONNAY 1977
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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