This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Ruffed grouse. For ways of cooking see grouse. The prairie hen is abundant in the Western states, gathering in flocks of-50 or more in the neighborhood of corn fields. This bird is very much better when cooked in its simplest manner than if overseasoned with artificial flavors. It is generally served in the restaurants split open and broiled like a chicken, with butter and currant jelly. One bird is generally enough for two portions if full grown. However, only young birds should be broiled, the old ones may be potted or made into pies. The breast of the prairie hen is the principal part of it, and is very solid meat.
Prairie hens are very good in a pie. Choose two plump birds, pluck, draw and wipe them; cut off the legs at the first joint, and remove the heads; season them inside with pepper, salt, butter, and minced parsley mixed together. Line a pie-dish with slices of ham and seasoning of pepper and salt; put the birds into the dish, add more slices of ham, pour over them half a pint of good beef stock; line the edges of the dish with puff paste, and cover over with it; brush over with yolk of egg, and bake in a not too fierce oven.