1 broiler size chicken
1 c. buttermilk
3 eggs (boiled)
3 tbsp. cooking oil
Salt and pepper to taste
Self-rising flour
4 tbsp. plain flour
Butter

Boil chicken until meat will fall from bones. Save broth. When meat is cool enough, separate it from the bones and cut it into jiblets. Thicken broth with the 4 tablespoons of plain flour or until consistency of thin paste. Add chipped boiled eggs.

Make up a dough using the 1 cup of buttermilk and 3 tablespoons of cooking oil and enough self-rising flour to make a firm dough. Knead a little longer than for biscuits. Roll out on a floured board, thicker than dumplings, and cut into little biscuits.

Pour thickened broth, eggs and chicken into a baking dish or pan about 1 inch deep. Place the little biscuits on top of the mixture close together, or even overlapping just a bit. Put a dash of butter on each biscuit. Bake at 400 degrees until brown. Serve hot.

Aide