Recipe - Hens

4 Fresh Cornish game hens
1 pound Unsalted butter; at room
temp.
1 One half tablespoon Ground cumin
1 lg Lemon; juice of
1 teaspoon Worcestershire sauce
1 pn Salt & cayenne pepper

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 One fourth 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.