4 rack Cornish hens (I cut them in half - easier to manage)
Salt and pepper
1 onion, minced
1 can chicken broth
4 tbsp. butter
1 (4 oz.) can mushrooms (I use fresh), drained
1 heaping tbsp. cornstarch
1/2 c. sherry

Rinse hens. Salt and pepper inside and out. Place in baking dish, breast side up. Sprinkle with onion. Heat chicken broth with 3 tablespoons of butter and baste hens 4 or 5 times while baking. Bake at 350 degrees for 45 minutes.

Saute mushrooms in remaining butter. Remove hens from baking dish and pour drippings into butter and mushrooms and remaining basting sauce, if any. Add cornstarch and cook until mixture is clear, stirring constantly. Stir in sherry. Return hens to dish and pour sauce over them. Bake at 350 degrees for 10 more minutes. Garnish with white grapes and parsley, if desired.

APRICOT SAUCE:

1/3 c. orange juice
1/4 c. lemon juice and grated rind
1 c. powdered sugar
2 tbsp. apricot preserves or marmalade
1 tbsp. horseradish

Combine ingredients and mix until smooth. Beat well. Heat and serve with lamb, if desired. I usually place juices and preserves in blender before mixing with horseradish. Serves 4.