Stuffed Cornish Game Hens from The Clay-Pot Cookbook by Georgia Sales

Ingredients

• 1 clove garlic, pressed
• 2 bay leaves
• 2 tablespoons Worchestershire sauce
• 2 tablespoons olive oil
• ¼ cup red wine vinegar
• ¼ cup red table wine
• Arrowroot
• 3 Cornish game hens
• 1 teaspoon cloves Salt, to taste Pepper, to taste
• 1 cup water
• 1 teaspoon grated fresh ginger root
• 12 prunes, cooked and chopped
• ½ cup brown rice, cooked in
• 1 teaspoon salt
• ¼ cup Curaçao
• 1 onion, chopped fine