4 (1 to 1 1/2 lbs.) Cornish game hen
Salt
Pepper
1/4 c. butter, melted
1 (10 oz.) jar sweet & sour sauce
1 (8 oz.) can tomatoes, cut up
1 tsp. soy sauce
6 thin slices lemon, halved

Season cavity of each hen with a little salt and pepper. Skewer neck and tail opening closed. Run spit rod through each hen crosswise below breastbone. With 4 (18 inch) cords, use 1 cord to tie each tail to crossed legs. Bring cord around to back, cross and bring around and across breast, securing wings to body. Tie knot; cut off loose ends. Space birds about 1 inch apart on rod; secure with holding forks. Test balance. Place hot coals on both sides of drip pan. Attach spit; position drip pan under hens. Turn on motor. Grill hens, covered, until leg joints move easily (about 45 minutes). Baste hens often with melted butter.

In saucepan, combine sweet and sour sauce, tomatoes, soy sauce, and lemon slices. Heat just to boiling. Grill hens about 15 minutes more, basting often with sauce. Pass extra sauce. Makes 4 servings.