Remove giblets, cut hens into quarters, rinse and pat dry. Season lightly with salt and pepper. Brown pieces lightly in butter or margarine. Cover pan and sauté over low heat for 25 to 30 minutes, turning occasionally. Remove hens and keep warm.

 

In the same pan, sauté onion until soft and lightly browned. Add vinegar, scraping to remove bits on bottom of pan. Boil rapidly until volume of liquid is reduced by half and sauce is slightly thickened.

 

Remove from heat and briskly stir in remaining butter or margarine. Do not reheat. Pour sauce over hens and serve.