1 stewing hen
Salt and pepper to taste
3 c. all-purpose flour
2 eggs, beaten
1 tsp. salt
1 c. reserved chicken broth

Boil chicken until tender in seasoned water. Remove from liquid and cool. Pull meat from bones and set aside. Chill 1 cup of broth. In a bowl, mix the flour, salt, eggs and chilled broth to make dough. Roll out thin. Bring broth to a boil, cut dough into strips and drop into boiling broth. Put chicken pieces on top of dumplings and cook about 15 minutes over low heat.