In a large shallow bowl whisk together the soy sauce, honey and vinegar; add the hen halves, turning them to coat them with the marinade, and let them marinate skin side down at room temperature at least 30 minutes or covered and chilled overnight. Transfer the hens skin side up to a foil lined rack of a broiling pan. Reserve the marinade. Rub hens with the oil and season them with salt and pepper. Roast the hens in a preheated 425F oven for 15 minutes. While the hens are roasting, in a small saucepan bring the reserved marinade to a boil and boil it, stirring occasionally, until it is reduced by half. Remove the pan from the heat and whisk in the mustard. Brush the hens liberally with the mustard mixture and continue to roast them, basting them again with the mustard mixture, for 20 to 30 minutes, or until the juices run clear when a thigh is pricked with a skewer. ( I would reduce heat to 400F for this)Transfer the hens to a heated platter with a slotted spatula. Garnish. Serves 4 people.

Suggestion: Surround hens with french fried sweet potatoes and then garnish.