Cornish Game Hens With Cumberland Sauce

By Nalli

Debbie and I met in 1968 when we both were living in Penfield, New York. She was pregnant with Jennifer and soon thereafter I was pregnant with Matthew. We began to cook together when I spent many weekends with my "boys" and her family in Henrietta and Elmira during the 1970's. Our friendship flourished as did our cooking skills. This one was a favorite for a Sunday dinner.

Ingredients

• Cumberland sauce:
• Salt and pepper
• 2 – 3 medium game hens
• 4 tbsp. Butter or marg, melted
• 1 lemon
• 1 orange
• Orange juice
• 1 10 oz jar currant jelly
• 3/4 c. Dry sherry
• 1 1/2 tsp. Dry mustard
• 3/4 tsp. Ginger
• 1/2 tsp. Salt
• Dash of tobacco

Details

Servings 4

Preparation

Step 1

Preheat oven to 500 degrees. Salt and pepper the cavities of hens and tie legs together. Brush hens with butter or marg and bake for 15 minutes. Reduce heat to 350 degrees; turn hens breast side down; pour ¼ c. Water over all. Cover pan with foil and bake for 30 minutes. Remove foil, turn hens breast side up and bake, uncovered, for 30 minutes. Split hens in half on heated platter. Pour sauce into cavities and let soak in for several minutes. Turn hens and baste quickly with the sauce from the platter. Serve with extra sauce in a gravy boat.
Cumberland sauce: coarsely grate the peel of the lemon and the orange. Squeeze juice from orange and add enough orange juice to yield 1 cup. Squeeze the juice from the lemon. Combine juices and rinds and simmer until rinds are tender, about 10 minutes. Add remaining ingredients and simmer about 15 minutes. Can be made ahead and reheated.