Categories: Poultry, Ceideburg 2 
      Yield: 4 servings 
  
      2    Cornish game hens (1 to 1 
           -1/2 pounds each) 
      3 tb Olive Oil 
    1/3 c  Lemon juice 
      1 tb Coarsely crushed black 
           -pepper 
    1/2 ts Salt 
      1    Sprig fresh rosemary 
           -(Optional) 
     50    Briquets charcoal (about 3 
           -pounds) 
  
  Split the hens lengthwise, rinse and pat dry.  In a small bowl, combine 
  olive oil, lemon juice, crushed pepper and salt.  Place the hen halves in a 
  plastic bag.  Set the bag in a bowl.  Pour the marinade over the hens. 
  Cover and refrigerate for several hours or overnight, turning the hens 
  occasionally.  When the charcoal briquets are medium hot, arrange them 
  around a drip pan in a covered grill. Just before grilling, add the 
  rosemary sprig to the coals.  Remove the hens from the marinade and place 
  them, skin side up, on the grill over the drip pan. Cover the grill and 
  cook the hen halves for 45 minutes or until done, basting occasionally with 
  the marinade. 
   
  Makes 4 servings. 
   
  Posted by Stephen Ceideberg; August 6 1992.