Although most of the molasses imported by the Colonies in the seventeenth century was used to make rum, some found its way into the kitchen.

　　Can be prepared in 45 minutes or less.

Ingredients

　　1 tablespoon molasses

　　2 teaspoons fresh lemon juice

　　1 teaspoon ground allspice

　　2 Cornish hens, backbones removed and the hens flattened and patted  dry

　　Preheat the broiler. In a small bowl stir together the molasses, the lemon juice, the allspice, and salt and pepper to taste. Arrange the hens skin side down on a lightly oiled rack of a broiler pan and brush them with some of the molasses mixture. Broil the hens about 4 inches from the heat, brushing them once with some of the remaining molasses mixture, for 10 minutes, turn them, and broil them for 4 minutes more. Brush the hens with the remaining molasses mixture and broil them for 4 to 5 minutes more, or until they are golden brown and cooked through.