1/2 scant c. oil
1/4 c. Worcestershire
2 1/4 tsp. salt
1/2 c. red wine vinegar
2 cloves garlic, crushed
3/4 c. soy sauce
2 tbsp. dry mustard
1 tbsp. pepper
1 1/2 tsp. parsley flakes
1/2 c. lemon juice
2 game hens

Clean hens and marinate at least 24 hours. Turn often. Make sure sauce gets into cavity of hen. Marinate at room temperature, the day of cooking.

Remove from sauce and roast for 1 hour, basting with lots of sauce often. Extra marinade may be store in refrigerator for 1 month. Best when marinated 48 hours. Hens may be cut in half.