PEKING CORNISH HENS WITH SCALLION SAUCE

Serves 4

4 fresh Cornish game hens

6 cups water

1/4 cup honey

4-1/4-inch-thick slices fresh ginger

4 skewers (approximately 8-inches long)

Remove giblets. Pat hens dry. Bring water to a boil in large saucepan. When boiling, add honey and stir. One at a time, lower each bird into honey bath, quickly turning it completely over to evenly coat with liquid. Immediately remove and place a slice of ginger in each bird. Let hens dry on metal rack for 10 minutes. Place in roasting pan with wings folded back. Push tail into body cavity, then run skewer through meaty part of drumsticks underneath bone, skewering the tail. (If wood skewers are used, cover ends with foil to prevent burning.) Cook in preheated 3500F oven for 1 hour until tender. Combine sauce ingredients and serve with hens.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

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Bread Recipes

AN EASY WAY TO MAKE GOOD BREAD. MRS. G. E. SALMON.

FOR THREE LOAVES.–Take three medium-sized potatoes; boil, and mash

fine; add two tablespoons of flour; scald with potato water; add one

tablespoon of salt, one of lard, and two of sugar. Have one quart of

this, and when lukewarm, add one cake of yeast, dissolved. Prepare

this at noon; let stand till morning, stirring two or three times.

In the morning, have the flour warm; mix till stiff enough to knead on

the board, and knead thoroughly for half an hour; rub melted lard over

top, and set in a warm place to rise. When light, make into loaves,

handling as little as possible; rub melted lard over top, and let rise

again. Bake fifty minutes. When taken from the oven, rub the tops of

loaves over with butter. This will keep the crust soft.

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