Well, here's that Rock Cornish Hens recipe for Mr. Myron and anyone else who would like to have it. It takes longer to type than it does to make. As I said, I made this every Easter for years; then lost it and just found it last week, yea!

Rock Cornish Hens

6 (1 pound) Cornish hens
juice of 1 lemon
1 teaspoon salt
1/2 teaspoon pepper
1 stick (1/4 pound) butter, softened, divided
6 juniper berries (you can skip this ingredient; I could never find them)
1 cup dry vermouth (you can skip this, too, or replace with dry white wine)
2 cups hot beef or chicken broth (or 1 cup of each)
2 tablespoons currant jelly (try to find it; it adds a lovely taste)
1 teaspoon beef paste (or mash a cube, or use 1 packet of dry beef extract)
1 tablespoon cornstarch (makes the sauce nice)

Wash hens with cold water; dry inside and out; sprinkle lemon juice into cavities; rub outsides with lemon and season with salt and pepper. Stuff birds with stuffing (recipe follows) Tie legs together
Mix 4 tablespoons of the butter with salt and crushed juniper berries (if using). Rub outsides thoroughly with this mixture.

Roast on shallow baking pan for 40 minutes.
Baste frequently with remainder of butter, vermouth or wine and 1/2 cup of the broth. Turn birds to brown evenly.

Remove birds from pan; pour all pan juices into a saucepan, being sure to scrape pan thoroughly. Set hens back on pan and return to oven while you prepare the sauce:
Add 1 1/2 cups remaining broth, currant jelly and beef paste to juices in saucepan.

Adjust seasoning and thicken with cornstarch blended with a little cold water.
Spoon SOME of the sauce over hens. Lower oven to 350° and roast for another 25 minutes. Serve with rest of sauce in a boat.
Kathi in Virginia

http://www.nancyskitchen.com