1 stewing chicken
Salt and pepper to taste
2 eggs
1 1/2 c. flour

Cut the chicken into serving pieces and place in large heavy saucepan. Cover with water; add salt and pepper. Bring to a boil; reduce heat. Simmer, covered, for 2 hours or until chicken is tender. Beat the eggs until light and lemony and add flour, working to a stiff dough.

Divide dough into two parts and roll out paper-thin on lightly floured surface. Let dry for 3 to 4 hours, then cut into 1 1/2 x 4 inch strips. Drop dumplings into boiling chicken broth. Simmer, covered, for 15 to 20 minutes or until dumplings are tender. Yield: 4 servings.