Categories: Poultry, Fave 
      Yield: 2 servings 
  
-----------------------------FRESH CURRY POWDER----------------------------- 
    1/4 ts Fennel seeds 
    1/4 ts Coriander seeds 
      3    Cardamom pods, seeds of 
           Ground ginger to taste 
           Cinnamon to taste 
           Cumin seed to taste 
    1/4 ts Dried red chiles (to 1/2 ts) 
           -crushed 
    1/4 ts Turmeric 
 
---------------------------------MAIN DISH--------------------------------- 
      2    Rock Cornish game hens 
           -(1 lb. each) 
    1/4 c  Corn syrup 
      1 tb Prepared mustard 
           -(Dijon or spicy) 
      1 sm Garlic clove 
           -peeled and finely chopped 
           Salt to taste 
           Freshly ground black pepper 
           -to taste 
           Juice of 1/2 lemon 
           -(reserve other half) 
  
  To make the curry powder, grind the spices together until they 
  resemble a coarse powder, either with a mortar and pestle or in a 
  clean electric coffee grinder. 
   
  If the hens are frozen, thaw overnight in refrigerator. Rinse hens 
  with cold water; pat dry. 
   
  In small bowl, combine curry powder with syrup, mustard, garlic, salt, 
  pepper and lemon juice. Preheat oven to 375 F. 
   
  Cut reserved lemon half in half again; place inside hens. If desired, 
  truss (tie or skewer) hens, to secure legs. Line a shallow roasting 
  pan with foil, dull side facing up, for easy cleanup. Place hens in 
  pan and brush with some of the glaze. Reserve remainder of glaze for 
  frequent basting. 
   
  Bake in oven 1 hour or longer, until juices run clear (meat should 
  still be juicy.)  Baste often for crispy, golden skin. Halfway 
  through baking, cover legs and wing tips with foil to prevent 
  scorching. 
   
  Serve with rice and stir-fried vegetables. 
   
  From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. 
  Toronto: James Lorimer and Company, 1985. Pg. 34. ISBN 0-88862-788-2.