1 med. sized stewing hen
3 c. all-purpose flour
3 tbsp. butter
4 tsp. salt
Pepper to taste

Place hen in deep pot; cover with water and add 3 teaspoons salt and pepper to taste. Bring to a boil, then reduce heat and cover tightly. Simmer for at least 2 hours or until hen is very tender. Remove chicken from broth and cool. Remove chicken from bones and put aside.

Mix flour and remaining salt; stir in just enough water to make a stiff dough. Place on floured surface; knead until very stiff. Roll out dough (1/4 at a time) until paper thin. Cut into 2-inch strips.

Bring chicken broth to a boil. Add 1/4 of the strips; cook for about 5 minutes. Add remaining dough (1/4 at a time), bring to boil after each addition and stir frequently. Cook until dumplings are tender. Add boiling water to keep liquid soupy. Add chicken and butter; heat through.