4 hens
1 lemon, quartered
1 med. onion, peeled and quartered
1 c. broth
1 tsp. curry powder
1 tbsp. lemon juice
1 lg. clove garlic
salt and pepper
4 tbsp. butter, combined with 1/2 tsp. curry powder

Remove giblets. Wash hens; pat dry. Season hens inside and outside with salt and pepper. Place a quarter of lemon and a quarter of onion in each bird. Tie legs together and fold wings back. Combine remaining ingredients in a sauce pan, except for seasoned butter. Bring to boil. Pour into roasting pan with hens. Baste hens with curried butter. Cook in preheated oven (350 degrees) for 1 hour or until tender. Baste frequently with butter. Serve with fluffy rice. (may put marinade liquid on rice.)