Cornish Hens With Oyster Stuffing Mount Vernon
|Butter/Margarine||4 Tablespoon (Divided)|
|Oysters||6 , coarsely chopped and strained through a fine sieve or coffee filter (Shucked, Reserve Oyster Liquor, Divided)|
|Ground mace||1 Pinch|
|Dried thyme leaves||1⁄4 Teaspoon, crushed|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Day old bread slice||2 , cubed|
|Dry sherry||2 Tablespoon (Divided)|
|Lemon juice||1 Tablespoon|
|Sherried pan gravy||1⁄2 Cup (8 tbs) (Approximately)|
Preheat oven to 350°F.
Rinse hens; pat dry with paper towel.
Season inside and out with salt and pepper.
In medium skillet over medium heat, melt 2 tablespoons butter with 1/2 cup oyster liquor, mace and thyme.
Add onion; cook 5 minutes until onion is tender and liquid is reduced to about 1/3 cup.
In medium bowl, toss onion mixture, oysters, bread cubes, 1/4 teaspoon salt, Ye teaspoon pepper, 1 tablespoon sherry and lemon juice.
Spoon oyster stuffing loosely into hens.
Tie legs together and fold back wings.
Place hens in shallow roasting pan.
In small saucepan, melt remaining 2 tablespoons butter; combine with remaining 1 tablespoon sherry and baste hens with mixture.
Roast hens, basting occasionally, about 1 hour and 15 minutes or until juices run clear with no hint of pink when thigh is pierced.
Remove hens from roasting pan, cut strings, place on serving platter and keep warm.
Reserve 2 tablespoons pan juices for gravy.
If desired, serve hens garnished with spiced or brandied fruit