| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
|
100 |
Servings |
INGREDIENTS
| 3 |
c |
WATER |
| 68 3/4 |
lb |
ROCK CORNISH HEN FZ |
| 3 |
c |
SYRUP; IMIT MAPLE, #10 |
| 1/4 |
c |
SOUP GRAVY BASE BEEF |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
:
1. REMOVE NECKS. WASH HENS (INSIDE AND OUT) THOROUGHLY UNDER COLD
RUNNING WATER. DRAIN WELL; PAT DRY.
2. USING SHARP BONING KNIFE OR CLEAVER, SPLIT HENS IN HALF LENGHTWISE.
3. PLACE EACH HALF, SKIN SIDE UP, ON LIGHTLY GREASED PANS.
4. BAKE 30 MINUTES.
5. USE EQUAL AMOUNT WATER, BEEF SOUP AND GRAVY BASE AND EQUAL AMOUNT
BLENDED SYRUP. HEAT TO A BOIL TO PRODUCE A GLAZE.
6. REMOVE HENS FROM OVEN; BRUSH TOPS WITH GLAZE.
7. RETURN TO OVEN; BAKE 30 TO 45 MINUTES OR UNTIL DONE (180F.)
8. POUR REMAINING WARM SAUCE OVER HENS IN EACH PAN BEFORE SERVING.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 2. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 MINUTES
ON HIGH FAN, CLOSED VENT; IN STEP 7, 20 TO 30 MINUTES ON HIGH FAN, CLOSED
Recipe Number: L14201
SERVING SIZE: 1/2 HEN (7
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“When God ordains, He sustains.”