4 fresh cornish chickens or frozen rock cornish hens
Lemon
Salt & pepper
1/2 lb. ground lean pork
2 tbsp. butter
1 c. diced, peeled cooking apple
2 tbsp. raisins
2-3 tbsp. gold madera
2 tbsp. butter
2 strips diced bacon
1 c. well seasoned chicken stock

If birds are frozen, thaw completely. If fresh, clean and singe. Rub inside with cut lemon. Pat dry, inside and out and rub with salt and pepper. Saute ground pork in 2 tablespoons butter, until meat begins to brown. Toss with apple, raisins and enough wine to moisten mixture slightly. Stuff hens and truss.

Heat 2 tablespoons butter in a heavy Dutch oven or braising pot and saute diced bacon until it begins to turn brown. Do this slowly so that butter does not burn as bacon is frying. Brown hens on all sides, slowly, turning frequently. When hens are golden brown on all sides, arrange them breasts up in the pot, and add 1 cup hot, well seasoned chicken stock. Cover pot and simmer slowly but steadily 30-40 minutes, or until done.

Baste several times during cooking, and if more moisture is needed, add additional hot stock. Remove hens to heated platter, skim excess fat from pan juices and check for seasoning, adding a spoonful or two of madeira if necessary. Spoon sauce over hens when serving.

Variations:

1. The Curry Rice also makes an excellent stuffing.

2. For a slightly stronger flavor, saute 1/2 small onion, minced, along with bacon and butter. A clove of garlic can be added with stock.

3. Squabs can be used instead of cornish hens, but their meat is considerably darker than authentic Stubenkuken and more strongly flavored.