Cornish (Kernowek)

Cornish Hens (Yer Kernowek)

Serves Four

2 Cornish hens (about 1¾ pounds each), room temperature, rinsed well and patted dry
1 bunch fresh thyme (about ½ ounce), plus more for garnish
2 lemons, halved, plus wedges for serving
¼ cup loosely packed fresh flat-leaf parsley leaves
3 tablespoons unsalted butter
Coarse salt and freshly ground pepper
"Cornish Hens with Lemon and Herbs." Martha Stewart Living May 2006. Print.
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Preheat oven to 450°. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in a cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180°, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

Saffron Cake (Tesen Safran)

15 grains saffron (1 big pinch)
1 cup boiling water
½ cup butter
1½ cups sugar
2 eggs
½ teaspoon lemon flavoring
2½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
1½ cups raisins
¼ cup currants
¼ cup candied fruit
"Saffron Cake." Cornish Recipes. Mineral Point: Pendarvis. Print.
Steep saffron in the boiling water for 1 hour. Cream together butter, sugar, eggs, and lemon flavoring. Sift together flour and baking powder with salt. Dredge raisins, currants, and candied fruit in flour mixture. Alternate this with steeped saffron. Pour into 2 small, well greased and floured loaf pans. Bake for one hour at 350 degrees.