Roasted Ravens

6-8 cornish hens 1 tbl. olive oil
6 turnips 1/2 tsp. salt
8-10 carrots 1/2 tsp. pepper
4 parsnips celery & rosemary for birds
2 large onions 2-3 cloves of garlic

Place a large iron kettle or dutch oven over a medium
heat source. When the kettle is hot, put in some oil and
add the onions. Cook until clear and soft. Remove from
heat and add garlic, stir until mixed. Place vegetables
(cut as desired) ot top of onions. Sprinkle with salt and
pepper. Insert a small piece of celery and rosemary into
the cavity of each bird. Place the “ravens” on top of the
vegetables and butter them. Put kettle into a 450º oven
uncovered for 15 minutes or until browned,
then cover and reduce heat to 300º for 1 1/2 hours.
Serve while hot.