4 rock cornish game hens, approx. 1 lb. each
2 tsp. salt
1/4 c. unsalted butter, melted

Prepare stuffing and set aside in the refrigerator. Clean birds, rinse and pat dry with absorbent paper. Rub cavities of birds with salt. Lightly fill with stuffing. Close body cavity with skewers. Place birds breast side up on rack in roasting pan. Brush birds with butter.

Roast uncovered at 350 degrees, basting frequently with dripping from the roasting pan. Roast 1-1 1/2 hours or until birds test done. To test doneness, move leg joint gently by grasping end bone. Drumstick thigh joint moves easily when bird is tender.

(Place birds on a heated platter to keep warm while preparing gravy.) Remove skewers or cord before serving. Garnish with water cress or parsley. 4 servings.

WILD RICE STUFFING:

Note: For stuffing Game Hens, cut this recipe in half. 1 tsp. salt 1 c. wild rice 1/2 lb. mushrooms 1/4 lb. butter 2 tbsp. finely chopped onion 1/3 c. butter, melted

Bring water and salt to boil in a deep saucepan. Wash with rice and add gradually to water so that boiling does not slow. Boil rapidly 30-40 minutes or until a kernel of rice is entirely tender when pressed between fingers. Drain rice in a colander. To keep rice warm, place colander over hot water with a folded towel.

Wash mushrooms (if using can mushrooms, drain off liquid). Cut off then the tips of the stems and slice the mushroom lengthwise through stems and caps. Heat 1/4 cup butter in a skillet. Add mushrooms and onions. Cook slowly, stirring frequently, until mushrooms are slightly brown. Remove from heat.