Stuffed Rock Cornish Hens Burgundy - cooking recipe

Ingredients

1 (6 oz.) box wild and white rice
4 to 6 Rock Cornish hens
salt and pepper to taste
1 c. Burgundy wine
1 c. currant jelly
4 Tbsp. butter
2 Tbsp. lemon juice
4 tsp. cornstarch
3 tsp. Worcestershire sauce
1 tsp. ground allspice

Preparation

Cook rice according to package directions and stuff hens. Lightly salt and pepper hens.
In a saucepan, combine remaining ingredients.
Let bubble until thick.
Place hens in a roasting pan and cover tightly with foil.
Bake at 400\u00b0 for 1 to 1 1/2 hours, basting often with glaze.
Split hens down the middle to serve. Pass remaining sauce.
Excellent.
Serves 4 to 6.