Catholic Recipe: Broiled Rock Cornish Hens

People have traditionally eaten dove or some other small bird (as on the feast of the Ascension, because Jesus "flew" to heaven). The Rock Cornish hen makes a nice approximation of the dove. Here are two superlative recipes for this dovelike creature. Both feature mint, which can be bought fresh (or grown in your garden) at this season, and which has a wonderfully refreshing aroma and taste. Try serving with either dish a Yogurt Sauce, also flavored with mint. Broiled rock cornish hens

Roast rock cornish hens 2 Rock Cornish hens, fresh or defrosted Salt and pepper 1/3 cup breadcrumbs 3 tablespoons coarsely chopped fresh mint Grated rind of 1122 orange 2-3 tablespoons chopped walnuts or pine nuts Dry white vermouth, stock, or water 3 tablespoons butter, melted 2 tablespoons orange juice Grated rind of 1/2 orange Preheat oven to 350° F. Remove the giblets. Wash inside and out. Pat dry. Season inside and out lightly with salt and pepper. Truss. Mix the breadcrumbs with the mint, orange rind, and nuts. Moisten lightly with liquid. Add salt and pepper to taste. Fill the hens lightly with the stuffing. Place on a baking pan. Roast for 60 to 70 minutes, or until the hens are golden brown, the joints move easily, and the juices run clear when pricked with the point of a knife. Baste frequently with the butter mixed with the orange juice and grated rind. Serve hot or at room temperature. Try them with mint-flavored Yogurt Sauce. Yield: 2 roast hens, serving 2 generously or 4 lightly Note: You can make more stuffing if you like and put it in the oven, in a covered ovenproof dish, for the last 15 to 20 minutes that the hens are cooking.

DIRECTIONS

Remove the giblets. Cut the hens in two lengthwise, removing the backbones. Wash the hens and pat dry. Season lightly with salt and pepper. Place on a broiler pan, skin side down. Combine the melted butter, lemon juice and rind, and mint. Brush over the hens. Broil 6 inches from the heat for about 8 minutes, or until the hens are beginning to brown. Turn skin side up, and baste again. Broil for approximately 12 more minutes, or until the hens are nicely browned, and the juices run clear when the hens are pricked with a knife at the joints. Variation: Try broiling hens over coals, basting often; cooking time should be about 30 minutes.