6 hens
One lemon
1 tsp. salt
1/2 tsp. pepper
1/4 lb. butter
1 c. dry vermouth
2 c. hot beef, chicken or juice veal broth
2 tsp. currant jelly
1 beef bouillon cube
1 tbls. cornstarch

Wash hens with cold water and dry. Sprinkle lemon juice into cavities. Rub outside with lemon. Season with salt and pepper. Stuff birds with the rice, apple pecan stuffing. Tie legs together. Soften 4 tablespoons butter, rub on outside hens. Roast on a shallow pan at 425 degrees for 40 minutes. Baste frequently with remaining butter, vermouth and 1/2 cup broth. Turn birds to brown evenly. Remove from pan, pour all pan juices into a sauce pan. Place hens on baking pan again and return to oven while you prepare sauce. Add 1 1/2 cup remaining broth, currant jelly and bouillon cube to sauce. Adjust seasoning and thicken with cornstarch blended with a little cold water. Spoon some of the sauce over the hens. Lower oven to 350 degrees. Roast another 25 minutes basting with remaining sauce.