Thanks everybody for giving me ideas of how to prepare the small hens,
as really do appreciate the info you passed on.

sf, the recipe you posted sure does sound really good, so will print
that off for sure.

Ironically today, I was going through magazines, and came across a
recipe for Stuffed Glazed Cornish Hens, and that sounds pretty good too.
It says to brown chopped shallots in butter with some Italian seasoning
until softened and then add a diced up apple and cook until brown. Add
chicken broth and some dried fruit bits and bring to boil, and stir in
chicken-flavored stuffing mix. Put whole hens in roaster pan, and rub
with salt, pepper and more Italian seasoning. Fill each cavity with
about 1 cup of the stuffing mix. Put remaining stuffing in covered
baking dish. Roast hens about 1 hour and 10 minutes, brushing with
melted apple jelly the last 10 minutes of baking time. Place dish of
leftover stuffing in oven 30 minutes before hens are done. Bake 20
minutes and uncover and bake about 10 minutes more until golden brown.
Skim and discard fat from pan juices; serve with hens.

I might try it this way another time, and sounds different.

Judy