| 1 | Step one: fry bacon until done. |
| 2 | Remove from pan, reserve drippings, and drain on paper towels. |
| 3 | Over medium flame saute` onion and mushrooms in bacon drippings until tender. |
| 4 | Remove and combine with remaining ingredients, tossing lightly. |
| 5 | Stuff hens and close openings with wooden toothpicks. |
| 6 | Step two: preheat oven to 400^. |
| 7 | Melt butter in small pan, add remaining ingredients, mix well. |
| 8 | Place hens, breast-side down, in roasting pan. |
| 9 | Brush with basting sauce. |
| 10 | Roast 1 hour; baste occasionally. |
| 11 | Remove hens to warm serving platter, cover loosely, keep warm. |
| 12 | Step three: pour off all but 2/3 cup drippings from roasting pan. |
| 13 | Place pan on stove top, over medium flame; whisk in flour until smooth. |
| 14 | Cook 2 minutes. |
| 15 | Add remaining ingredients and bring to a boil; reduce flame and simmer until thickened. |
| 16 | Pour sauce into serving boat and pass. |
