1 fat hen, disjointed (about 4-5 lb.)
3-4 qt. water
2 tbsp. salt
1 tbsp. whole black pepper
4-5 carrots
1 parsley root & greens
1 onion
4-5 stalks celery
1 tomato
1 kohlrabi or wedge of cabbage
1 green pepper (cut in half)
1 pinch saffron

Cook chicken in water; skim top carefully when starting to boil. Skim again later to make sure soup will be clear. Add salt and whole pepper. Let cook until chicken is partly done. Add whole vegetables and cook until chicken is tender. Strain and serve with noodles or liver dumplings.

LIVER DUMPLINGS:

1 chicken liver, chopped fine
Few sprigs parsley greens, chopped fine
1 sm. onion grated
3 eggs
1/4 tsp. salt, pinch black pepper
1 1/2-1 3/4 c. flour

Mix all ingredients well. Batter should be quite stiff. Drop slowly 1/2 teaspoonsful into boiling salted water. Cook about 15-20 minutes or until done. Drain and rinse in cold water. Serve with the chicken soup.