Stuffed Cornish HensStuffed Cornish HensIngredients3 or 4 Cornish hens (they come pigeon size) 1 T. salt 1 t. onion salt 1/2 t. garlic salt 1/2 t. paprika Dash of pepper 4 spiced crab apples STUFFING 8 slices white bread 2 eggs 1 t. salt Dash of pepper 1 medium onion 1 stalk celery 1 small green pepper 3 Ts. chicken fat InstructionsMix the salt, onion salt, garlic salt, paprika and pepper together. Clean the birds, and rub inside and outside of the birds with the mixed seasoning.Cut up the onion, celery and green pepper into small pieces and sauté in 2 Ts. of fat. Soak bread in cold water for about 5 minutes, squeeze out the water. Combine with the sautéed mixture, add seasoning, fold in the eggs. Core the crab apple by pulling gently on the stem. Stuff each hen halfway, insert a crab apple, put in the rest of the stuffing, and close up cavity with needle and thread or skewer. Brush outside of birds with the balance of the fat, put into moderately hot, 400°, oven for about 1 hour. Turn birds so that they will brown on all sides. This is a very festive dish; you can cut it into halves very easily, as the birds are very tender. Nice for a party. |